Irish Stew
From Household cookery and laundry work, 1882
Serve hot, ensuring potatoes are cooked but not mushy.
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
1811Calories
97 gProtein
161 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories1811 kcal
Protein97 g
Carbohydrates161 g
Fiber22 g
Sugars25 g
Total Fat87 g
Saturated Fat38 g
Monounsaturated Fat35 g
Polyunsaturated Fat7.2 g
Cholesterol318 mg
Sodium336 mg
Potassium4655 mg
Calcium249 mg
Iron14 mg
Magnesium301 mg
Phosphorus1253 mg
Zinc19 mg
Copper1.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C167 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B63.2 mg
Vitamin B1211 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)35 mg
Folate274 mcg
Choline110 mg
Caffeine0 mg
Water1227 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 18. The excerpt below is the record exactly as published.
IRISH STEW. 1 lb. Mutton. j l£ lbs. Potatoes. 3 Onions. | Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.