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IRISH STEW
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
169Calories
5 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein4.6 g
Carbohydrates38 g
Fiber5.6 g
Sugars7.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium888 mg
Calcium58 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate66 mcg
Choline24 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 112. The excerpt below is the record exactly as published.
IRISH STEW. — Carve into cutlets about three pounds of the best end of a neck of mutton, saw off the chine bone, and trim the fat; season the cutlets well with pepper and salt, and put them with the bones into a stew-pan, just covering them with cold water ; stew gently for half an hour, remove from the fire, skim the fat from the gravy, and then return it with the chops into the stew-pan ; add six or eight potatoes cut into halves, four onions sliced, a couple of turnips, and a pint and a half of stock or water
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