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Irish Stew (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 6
Two dozen potatoes will be quite sufficient for this dish.
Presented as published in 1892. 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
462Calories
12 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium2550 mg
Calcium72 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 750. The excerpt below is the record exactly as published.
Irish Stew (another way).— Put some neat chops, cut from the neck of mutton, into a stew- pan ; they should be ti-immed, and the bones shortened a little. Braise them for half an hour, and season with pepper, salt, and a few chopped mushrooms. Butter a mould, and thickly line it with mashed potatoes ; lay in the chops, and bake. When done, turn out on a hot dish, and pour in some good gi'avy through an opening on the top. Time, about half an hour to bake. Two dozen potatoes
Cook this with the app: pantry check, scaling, and the assistant.