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Irish Stew

Name: Irish Stew
Yield: 4 servings
Ingredients: a bone for each person; twice the weight of potatoes to that of mutton; a layer of sliced potato; a layer of sliced onions; a layer of sliced turnips; pepper the mutton; a layer of onions; a layer of turnips; another of potatoes; a small tea-cupful of hot water

From Cookery and housekeeping, 1882

Serves 4

Best kept warm after cooking.

Presented as published in 1882. 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

176Calories

5 gProtein

36 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories176 kcal

Protein5.4 g

Carbohydrates36 g

Fiber5.6 g

Sugars7 g

Total Fat1.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Cholesterol4.4 mg

Sodium116 mg

Potassium905 mg

Calcium54 mg

Iron1.5 mg

Magnesium48 mg

Phosphorus132 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.3 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate72 mcg

Choline22 mg

Caffeine0 mg

Water275 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 70. The excerpt below is the record exactly as published.

IRISH STEW. on to the chops, and serve with a sharp sauce in a sauce boat. Irish Stew. This is an excellent dish for luncheon, as it is none the worse for being kept warm after it is cooked. The economical plan is to use the short curved bones of a neck of mutton, the scrag being put into the stock-pot ; the ' best end ' used for cutlets or as a joint. Allow a bone for each person, and twice the weight of potatoes to that of mutton. Put a layer of sliced potato in a stewpan, then a layer of sliced onions and turnips, then the mutton (pepper the mutton), then a layer of onions and turnips, then another of potatoes. Let it stew on the hot plate, or in the oven ; after about half an hour pour in a small tea-cupful of hot water

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