Irish Stew
From A textbook of domestic science for high schools, 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
702Calories
19 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories702 kcal
Protein19 g
Carbohydrates161 g
Fiber23 g
Sugars30 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium60 mg
Potassium3426 mg
Calcium210 mg
Iron6.1 mg
Magnesium198 mg
Phosphorus516 mg
Zinc2.8 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.1 mg
Folate204 mcg
Choline109 mg
Caffeine0 mg
Water1010 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 38. The excerpt below is the record exactly as published.
Irish Stew 3 Ib. neck of mutton 4 potatoes, cut in dice 4 onions 3 pt. hot water Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.