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Irish Mutton Stew
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
167Calories
5 gProtein
38 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein4.5 g
Carbohydrates38 g
Fiber7.1 g
Sugars14 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7316 mg
Potassium830 mg
Calcium95 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A251 mcg
Vitamin E0.3 mg
Vitamin K6.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate93 mcg
Choline23 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 175. The excerpt below is the record exactly as published.
Irish Mutton Stew. Take two pounds of mutton chops, put them in a stCAv- pan, and coA'cr Avith boiling Avater. Add three dessert- spoonfuls of salt and a teaspoonful of pepper; also tAA'o carrots, two turnips, all cut up, and six small onions. Let this cook for tAventy minutes, then add half a pint of potatoes
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