dairy-freesoy-freefish-freeshellfish-free
Bobotee
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Can be eaten hot or cold.
Presented as published in 1913. 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
575Calories
14 gProtein
41 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein14 g
Carbohydrates41 g
Fiber5.2 g
Sugars12 g
Total Fat40 g
Saturated Fat2.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol186 mg
Sodium1447 mg
Potassium414 mg
Calcium181 mg
Iron3.2 mg
Magnesium57 mg
Phosphorus236 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline157 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 107. The excerpt below is the record exactly as published.
Bobotee Boiled Potatoes Beans Cream Cheese and Pimiento Salad Blanc-mange and Stewed Fruit Coffee *Bobotee—1 pound lean beef or mu-- ton, 6 ounces bread, 8 tablespoons Crisco, 4 onions, 4 tablespoons al- 182 monds, 1 tablespoon vinegar, 1 tablespoon curry powder, 1 table- spoon sugar, 2 teaspoons salt, and 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.