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Irish Stew
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
545Calories
31 gProtein
40 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein31 g
Carbohydrates40 g
Fiber5.7 g
Sugars7.6 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol106 mg
Sodium107 mg
Potassium1231 mg
Calcium74 mg
Iron3.9 mg
Magnesium83 mg
Phosphorus375 mg
Zinc6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B123.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate80 mcg
Choline27 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 132. The excerpt below is the record exactly as published.
Irish Stew. Cut up two or three pounds of mutton in the ordinary way. Leave very little fat. Add salt and pepper to taste. Add six large onions, peeled and finely chopped, and two pounds of peeled and thinly-sliced medium-sized potatoes, and bunch of sweet herbs. Place above in a bag, and add half a tumbler of cold water
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