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Bubble and Squeak
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
54Calories
3 gProtein
12 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories54 kcal
Protein2.7 g
Carbohydrates12 g
Fiber5.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium41 mg
Potassium554 mg
Calcium106 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate128 mcg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 18. The excerpt below is the record exactly as published.
Bubble and Squeak. Cut in pieces, convenient for frying, cold roast beef or boiled beef; add pepper and salt, *and fry them. Boil a cabbage and some potatoes, mix well together, and chop small; and fry with a little pepper and salt. Keep stirring that all may be equally done; sprinkle over cabbage, when taken from the fire, a very little vinegar
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