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Bubble and Squeak
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, from 4d. to 6d. without the meat.
Presented as published in 1892. 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
255Calories
0 gProtein
0 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories255 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat8.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.5 g
Cholesterol29 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline35 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.
Bubble and Squeak.— Dissolve two or three ounces of butter or beef di-ipping in a frying-pan. Cut some thin slices of cold boiled or roast meat, and fry them slightly, a nice brown. Mix some cold greens of any kind with a few mashed potatoes, shred onion, if liked, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.