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An Irish Stew
From Modern cookery, in all its branches, 1884
Serves 6
For a real Irish stew, the potatoes should be boiled to a mash.
Presented as published in 1884. 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
245Calories
7 gProtein
56 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein6.7 g
Carbohydrates56 g
Fiber7.5 g
Sugars2.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1855 mg
Potassium1348 mg
Calcium60 mg
Iron2.9 mg
Magnesium78 mg
Phosphorus180 mg
Zinc1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate46 mcg
Choline37 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 229. The excerpt below is the record exactly as published.
AN IRISH STEW. Take two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served ; take also four pounds of good potatoes, weighed after they are pared ; slice them thick, and put a portion of them in a flat la}7er into a large thick saucepan or stewpan ; season the mutton well with pepper, and place some of it on the potatoes ; cover it with another layer, and proceed in the same manner with all, reserving plenty of the vegetable for the top ; pour in three quarters of a pint CHAP. XII.] MUTTON. 248 of cold water, and add, when the stew begins to boil, an ounce of salt
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