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Irish Stew
From Magnet users cook book, 1920
Serves 6
Mrs. Fred Cox, Iron Springs, Alta.
Presented as published in 1920. 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
273Calories
7 gProtein
62 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories273 kcal
Protein7.3 g
Carbohydrates62 g
Fiber8.1 g
Sugars6.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium26 mg
Potassium1432 mg
Calcium63 mg
Iron2.7 mg
Magnesium81 mg
Phosphorus201 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.4 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate64 mcg
Choline43 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 13. The excerpt below is the record exactly as published.
IRISH STEW. Two or three pounds of best mutton, 1144 pints of water, — salt and pepper to taste, 4 pounds of potatoes, 4 large onions
Cook this with the app: pantry check, scaling, and the assistant.