Irish Stew

Name: Irish Stew
Ingredients: 1 lb. neck, or any pieces of mutton.; 2 lbs. potatoes.; h lb. onions, or to taste (parboiled).; tt pint boiling water.; teaspoonfuls salt; i „ pepper or to taste.

From Cookery book and general axioms for plain cookery, 1890

Stir a few minutes to prevent burning, and when done season to taste.

Presented as published in 1890. 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

2077Calories

103 gProtein

219 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories2077 kcal

Protein103 g

Carbohydrates219 g

Fiber26 g

Sugars17 g

Total Fat88 g

Saturated Fat38 g

Monounsaturated Fat36 g

Polyunsaturated Fat7.7 g

Omega-30 g

Cholesterol318 mg

Sodium3211 mg

Potassium5389 mg

Calcium388 mg

Iron31 mg

Magnesium349 mg

Phosphorus1354 mg

Zinc19 mg

Copper1.6 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C195 mg

Vitamin A0.6 mcg

Vitamin E0.2 mg

Vitamin K23 mcg

Vitamin B63.6 mg

Vitamin B1211 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)41 mg

Folate330 mcg

Choline130 mg

Caffeine0 mg

Water1400 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 19. The excerpt below is the record exactly as published.

IRISH STEW. Ingredients : — 1 lb. neck, or any pieces of mutton. 2 lbs. potatoes. h lb. onions, or to taste (parboiled). tt pint boiling water. teaspoonfuls salt i „ pepper } or to taste.

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