Irish Stew
From Berridge House recipe book, 1910
Presented as published in 1910. 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
2045Calories
103 gProtein
215 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories2045 kcal
Protein103 g
Carbohydrates215 g
Fiber29 g
Sugars33 g
Total Fat87 g
Saturated Fat38 g
Monounsaturated Fat35 g
Polyunsaturated Fat7.3 g
Cholesterol318 mg
Sodium355 mg
Potassium5838 mg
Calcium310 mg
Iron16 mg
Magnesium368 mg
Phosphorus1426 mg
Zinc20 mg
Copper1.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C223 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B64 mg
Vitamin B1211 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)38 mg
Folate336 mcg
Choline146 mg
Caffeine0 mg
Water1540 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 7. The excerpt below is the record exactly as published.
Irish Stew 2 lbs. potatoes, i lb. mutton, salt, 4 onions, ^ pt. of water, pepper
Cook this with the app: pantry check, scaling, and the assistant.