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Irish Stew
From The complete cook book, 1900
Serves 10
Add cream for reheating.
Presented as published in 1900. 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
821Calories
40 gProtein
2 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein40 g
Carbohydrates1.8 g
Fiber0 g
Sugars0 g
Total Fat80 g
Saturated Fat32 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.1 g
Cholesterol243 mg
Sodium1544 mg
Potassium653 mg
Calcium49 mg
Iron4.2 mg
Magnesium42 mg
Phosphorus378 mg
Zinc8.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 12. The excerpt below is the record exactly as published.
IRISH STEW. Take five pounds of tender lean beef, run it through a meat chopper, cover with cold water and cook slowly five hours. As soon as the meat has become thoroughly heated, stir in two tablespoonfuls of salt, and skim fer- quently. When the meat has simmered three hours addjOne-quarter pound of butter and a little red and white pepper. If the water has cooked out and the stew is too dry, add boiling water. Add butter by degrees, and stir in slowly until one pound has been used. Stir frequently while cooking. Add seasoning if necessary and serve hot. If desired to serve a second time, add a little cream
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