Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
3353
Calories
218g
Protein
104g
Fat
395g
Carbs
Counts 36 of 58 ingredients — the other 22 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 36 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Blueberry | 1 cup (148g) | 84 |
| Oyster | 6 medium (84g) | 81 |
| Bread | 1 slice (30g) white | 79 |
| Honey | 1 tbsp (21g) | 64 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Parsnip | 1/2 cup (78g) | 55 |
| Strawberry | 1 cup (152g) | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Turnip | 1 medium (122g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Animal | not in our table | 0 |
| Meat | not in our table | 0 |
| Rabbit | not in our table | 0 |
| Wheat | not in our table | 0 |
| Black Currant | not in our table | 0 |
| Red Currant | not in our table | 0 |
| Gooseberry | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Fruit | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Filbert | not in our table | 0 |
| Dairy | not in our table | 0 |
| Sheep | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Black Tea | not in our table | 0 |
| Green Tea | not in our table | 0 |
| Tea | not in our table | 0 |
| Coffee | not in our table | 0 |
| Cider | not in our table | 0 |
| Spirit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- The staple food of Ireland has traditionally been the potato. Most commonly steamed, there are other methods of preparation as well, such as boiling and mashing. Mash potato (with butter, salt, and sometimes milk) can been enhanced with other vegetables (also boiled), as in the dishes colcannon and
- The other main ingredients were pork, beef and mutton. In general, only one pig would be kept by a family per year, and until late in the 20th century, the ordinary farmer referred to this animal as "the gentleman who paid the rent" - indicating that it was just as common for families to sell their
- Food started to become more varied in the 19th century, when people started to buy and sell ingredients domestically. It became more popular to rear chickens. Ireland also became a major exporter of butter and wheat during this time.
- Artisan domestic produce such as honey has become more widely available to consumers during the past century. Local varieties of honey become available in the spring and summer, and hold for a very long time. Honey was also used to make mead, but this is not as widely drunk as it was in the medieval
- The south-east of Ireland has a suitable climate for fruit-growing, and strawberries, raspberries, and blueberries are grown and harvested there, mostly famously in County Wexford. Ireland has many orchards, in which apples and pears are the most common fruit-trees. Cherry-trees, plum-trees, bilberr
- Native nuts include hazelnuts, chestnuts, cobnuts and filberts, while walnuts can flourish in some sheltered areas. All are eaten except chestnuts, although these too are edible when roasted.
- Traditional Irish breads like sodabread or buttermilk loaves, are made without yeast. Local varieties of bread in Ireland do have yeast, especially in the eastern and southern provinces. For example, Waterford blaa is a soft bread usually presented in the form of small circular roll.
- Dairy is a hugely important industry to Ireland's culture and economy, with many local cheeses being produced, from the milk of cattle, sheep, and goats.
- Fast food in Ireland has traditionally centred around fish and chips, often from restaurants owned by Italian families: famous chippers in Ireland include Burdock's, Macari's and Sorrento (Dublin), Luigi's and Enzo's (Limerick), and Dino's (Cork). These originate in the emigration of Italians to the
- Nowadays, Irish cuisine is becoming more diverse and healthier. There is increased influence from continental European modes of life and increased availability of foreign produce: the improvement in the choice of fresh vegetables in the last 15 years is especially notable. Traditional Irish vegetabl
- The most popular hot drink is still black tea with milk, although other kinds, such as green tea, have become much more widely available. The Irish drink more tea per capita than any other country. Traditionally, coffee drinking was a feature of only urban or middle class rural families, but coffee
- Traditional Irish drinks include stout (dark heavy beer), ale and lager as in England and the Low Countries, and cider, usualy made from apples but sometimes from pears. Local brews include stronger pale ales and red ales. Most famously, Ireland and Scotland are the original whiskey-producing nation
Directions
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Recipe sourced from
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