Irish Stew

Name: Irish Stew
Ingredients: Cut up two or three pounds of mutton; six large onions, peeled and finely chopped; two pounds of peeled and thinly sliced medium sized potatoes; bunch of sweet herbs; half a tumbler of cold water

From Paper-bag cookery, 1911

Presented as published in 1911. 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

3272Calories

185 gProtein

243 gCarbs

173 gFat

Full nutrition (33 nutrients)

Calories3272 kcal

Protein185 g

Carbohydrates243 g

Fiber34 g

Sugars46 g

Total Fat173 g

Saturated Fat75 g

Monounsaturated Fat71 g

Polyunsaturated Fat14 g

Cholesterol635 mg

Sodium644 mg

Potassium7383 mg

Calcium443 mg

Iron24 mg

Magnesium498 mg

Phosphorus2248 mg

Zinc36 mg

Copper2.3 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C245 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K22 mcg

Vitamin B65 mg

Vitamin B1222 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.5 mg

Niacin (B3)66 mg

Folate479 mcg

Choline165 mg

Caffeine0 mg

Water2095 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 14. The excerpt below is the record exactly as published.

Irish Stew. — Cut up two or three pounds of mutton in the ordinary way. Leave very little fat. Add salt and pepper to taste. Add six large onions, peeled and finely chopped, and two pounds of peeled and thinly sliced medium sized potatoes, and bunch of sweet herbs. Place above in a bag, and add half a tumbler of cold water

Cook this with the app: pantry check, scaling, and the assistant.