Stew, Irish
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1327Calories
36 gProtein
301 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1327 kcal
Protein36 g
Carbohydrates301 g
Fiber45 g
Sugars60 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium186 mg
Potassium7243 mg
Calcium467 mg
Iron11 mg
Magnesium395 mg
Phosphorus1008 mg
Zinc5.4 mg
Copper1.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C409 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K26 mcg
Vitamin B64.9 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate583 mcg
Choline182 mg
Caffeine0 mg
Water2867 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 66. The excerpt below is the record exactly as published.
Stew, Irish. — Time, about 2 hours. 2Vi pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water
Cook this with the app: pantry check, scaling, and the assistant.