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Irish Stew
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
668Calories
10 gProtein
70 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein9.6 g
Carbohydrates70 g
Fiber13 g
Sugars32 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.8 g
Cholesterol26 mg
Sodium35 mg
Potassium1124 mg
Calcium173 mg
Iron1.7 mg
Magnesium76 mg
Phosphorus235 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C56 mg
Vitamin A2.3 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate143 mcg
Choline53 mg
Caffeine0 mg
Water672 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 151. The excerpt below is the record exactly as published.
IRISH STEW. (Original.) Mrs. Wm. H. Harmon, 158 N. Daly street, Los An- geles. Cut into very small pieces ten cents worth of salt pork, fry to a nice light brown, peel and slice five medium-sized onions, lay them over the pork, then put a layer of sliced potatoes, about as many as of onions; pour over all enough milk to cover, and cook slowly until tender; salt and pepper to taste
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