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Stewed Mutton
From The new practical housekeeping, 1890
Serves 6
Can layer meat and vegetables in the pot.
Presented as published in 1890. 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
389Calories
9 gProtein
86 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein9.2 g
Carbohydrates86 g
Fiber8.3 g
Sugars5.8 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium729 mg
Potassium869 mg
Calcium243 mg
Iron23 mg
Magnesium63 mg
Phosphorus159 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate127 mcg
Choline32 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 362. The excerpt below is the record exactly as published.
Stewed Mutton. — ^The breast, neck and shoulder pieces are most used for stewing. For an Irish Stew procure three pounds neck of mutton and cut in neat pieces. Put aoout half the fat in stewpan, with four sliced onions, and stir lor eight or ten minutes over a hot fire ; then j)ut in the meat, which sprinkle with flour, salt and pepper. Stir ten minutes, add two quarts boiling water, and simmer one hour ; then add six large potatoes
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