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Irish Stew— Beef or Mutton
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
254Calories
7 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein6.8 g
Carbohydrates58 g
Fiber8.4 g
Sugars11 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium34 mg
Potassium1335 mg
Calcium88 mg
Iron2.1 mg
Magnesium75 mg
Phosphorus191 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate98 mcg
Choline36 mg
Caffeine0 mg
Water603 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 90. The excerpt below is the record exactly as published.
IRISH STEW— BEEF OR HUTTON. Take two pounds round steak or mutton chops, six potatoes, two tur- nips, four small onions, nearly a quart of water
Cook this with the app: pantry check, scaling, and the assistant.