gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Irish Stew
From A guide to modern cookery, 1909
Serves 6
Dish in a timbale and serve boiling.
Presented as published in 1909. 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
511Calories
30 gProtein
32 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein30 g
Carbohydrates32 g
Fiber4.9 g
Sugars4.1 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol106 mg
Sodium352 mg
Potassium1121 mg
Calcium58 mg
Iron3.9 mg
Magnesium75 mg
Phosphorus350 mg
Zinc5.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.7 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate64 mcg
Choline23 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 259. The excerpt below is the record exactly as published.
IRISH STEW Cut two Ibs. of boned breast and shoulder of mutton into pieces, as above. Slice two lbs. of potatoes and chop four medium-sized onions. Take a saucepan just large enough to hold these ingredients and the moistening; line the bottom of the utensil with a layer of the pieces of meat, and season the latter with salt and pepper. Upon the meat spread a litter of sliced potatoes and chopped onions; repeat the operation, again and again, until all the ingredients are used up, and remember to place a faggot in the middle. Moisten with one and one-third pint of water
Cook this with the app: pantry check, scaling, and the assistant.