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Irish Stew
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Dumplings can be added for extra flavor.
Presented as published in 1880. 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
248Calories
7 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein6.7 g
Carbohydrates56 g
Fiber7.3 g
Sugars8.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium30 mg
Potassium1184 mg
Calcium73 mg
Iron2.4 mg
Magnesium71 mg
Phosphorus176 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C55 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)2.8 mg
Folate69 mcg
Choline36 mg
Caffeine0 mg
Water667 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 62. The excerpt below is the record exactly as published.
Irish Stew. About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two table-spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.