Irish Stew

Name: Irish Stew
Ingredients: 1.25 lb. lean mutton or lamb; 2 lb. potatoes; 0.25 tsp. pepper; 2 onions; 2 cups cold water; 1.25 tsp. salt

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1580Calories

137 gProtein

187 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1580 kcal

Protein137 g

Carbohydrates187 g

Fiber24 g

Sugars20 g

Total Fat31 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol369 mg

Sodium3376 mg

Potassium5889 mg

Calcium253 mg

Iron18 mg

Magnesium392 mg

Phosphorus1677 mg

Zinc26 mg

Copper1.9 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C201 mg

Vitamin A0.2 mcg

Vitamin E1.3 mg

Vitamin K20 mcg

Vitamin B64 mg

Vitamin B1215 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)44 mg

Folate324 mcg

Choline128 mg

Caffeine0 mg

Water1875 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 34. The excerpt below is the record exactly as published.

Irish Stew. 1%4 lb. lean mutton or lamb (scrag end of neck is suitable). 2 lb. potatoes. 14 tsp. pepper. Zs onions. 2 cups cold water. 2 1% tsp. salt. Prepare meat and cut into neat pieces. Prepare and slice onions. Peel but leave potatoes whole. Put the meat, onions

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