Irish Stew
From The easiest way in housekeeping and cooking, 1881
If beef is used, add one medium-sized carrot cut fine and some sprigs of parsley.
Presented as published in 1881. 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
1047Calories
28 gProtein
239 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1047 kcal
Protein28 g
Carbohydrates239 g
Fiber31 g
Sugars23 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium4751 mg
Potassium5554 mg
Calcium221 mg
Iron11 mg
Magnesium308 mg
Phosphorus773 mg
Zinc4.1 mg
Copper1.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C259 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K27 mcg
Vitamin B63.9 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate237 mcg
Choline164 mg
Caffeine0 mg
Water1218 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 76. The excerpt below is the record exactly as published.
Irish Stevt. This may be made of either beef or mutton, though mutton is generally used. Reject all bones, and trim off all fat and gristle, reserving these for the stock-pot. Cut the meat in small pieces, not over an inch square, and cover with cold water. Skim carefully as it boils up, and see that the water is kept at the same level by adding as it boils away. For two pounds of meat allow two sliced onions, eight good-sized potatoes, two teaspoonfuls of salt, and half a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.