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Irish Stew

Name: Irish Stew
Yield: 3 servings
Ingredients: 1 pound mutton breast; 1 slice onion; Salt and pepper; 1 cup green peas; 1 tablespoon butter; 1 cup potatoes; 11/2 cups boiling water

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

573Calories

33 gProtein

44 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories573 kcal

Protein33 g

Carbohydrates44 g

Fiber6.5 g

Sugars5.6 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.6 g

Cholesterol116 mg

Sodium370 mg

Potassium911 mg

Calcium130 mg

Iron12 mg

Magnesium79 mg

Phosphorus372 mg

Zinc6.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A18 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B60.6 mg

Vitamin B123.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate113 mcg

Choline29 mg

Caffeine0 mg

Water335 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 158. The excerpt below is the record exactly as published.

IRISH STEW 1 pound mutton breast 1 slice onion Salt and pepper 1 cup green peas 1 tablespoon butter 1 cup potatoes 11/2 cups boiling water

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