Bubble and Squeak
From The school cookery book, 1881
Cold underdone fresh meat can be cooked in the same way.
Presented as published in 1881. 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
601Calories
49 gProtein
1 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein49 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol179 mg
Sodium150 mg
Potassium775 mg
Calcium37 mg
Iron5 mg
Magnesium47 mg
Phosphorus469 mg
Zinc12 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E1.2 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate12 mcg
Choline174 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The school cookery book (1881), page 38. The excerpt below is the record exactly as published.
Bubble and Squeak. — Required: y> lb. cold salt beef ; 1 lb. cold greens or cabbage ; 1 oz. dripping ; y teaspoonful pepper ; 1 small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.