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Irish Stew with Dumplings
From Boston Cooking-School cook book, 1896
Serves 8
Serves 8 generously.
Presented as published in 1896. 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
522Calories
33 gProtein
24 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein33 g
Carbohydrates24 g
Fiber2.9 g
Sugars2 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Cholesterol119 mg
Sodium114 mg
Potassium952 mg
Calcium42 mg
Iron3.9 mg
Magnesium67 mg
Phosphorus358 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A67 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B124.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate65 mcg
Choline14 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 121. The excerpt below is the record exactly as published.
IRISH STEW WITH DUMPLINGS 3 pounds lamb, cut in pieces 4 cups potatoes, in 14-inch (for suitable cuts see p. 282) slices Y cup carrots | V4 cup flour Vg cup turnip { Salt and pepper 1 onion, sliced
Cook this with the app: pantry check, scaling, and the assistant.