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Irish Stew
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
For a richer flavor, use strong mutton broth instead of water.
Presented as published in 1898. 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
514Calories
15 gProtein
110 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein15 g
Carbohydrates110 g
Fiber14 g
Sugars13 g
Total Fat3.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Cholesterol8.8 mg
Sodium178 mg
Potassium2303 mg
Calcium146 mg
Iron8.3 mg
Magnesium133 mg
Phosphorus352 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate129 mcg
Choline70 mg
Caffeine0 mg
Water616 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 151. The excerpt below is the record exactly as published.
Irish Stew. — {Family Recipe.) — Take any pieces of mutton which have been cut off the loin or breast. Remove all fat, and cut them in pieces four inches square. Put them in a stewpan Avith three or four whole onions, pepper and salt. Cover all with boiling water, put the lid tightly on the pan, draw it to the side of the fire, and let it boil slowly for one hour. Then add one gill more boiling water. Wash and pare two pounds of potatoes
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