Bubble and Squeak
From The universal cookery book, 1887
A hearty dish.
Presented as published in 1887. 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
734Calories
99 gProtein
11 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein99 g
Carbohydrates11 g
Fiber3.4 g
Sugars5.7 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol299 mg
Sodium382 mg
Potassium1904 mg
Calcium103 mg
Iron10 mg
Magnesium105 mg
Phosphorus976 mg
Zinc25 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C7.1 mg
Vitamin A1007 mcg
Vitamin E1.6 mg
Vitamin K22 mcg
Vitamin B62.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate45 mcg
Choline290 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 22. The excerpt below is the record exactly as published.
Bubble and Squeak.” Take from a round of beef, which has been well boiled and cold, two or three slices, amounting to about one pound to one pound and a half in weight, two carrots which have been boiled with the joint, in a cold state, as also the hearts of two boiled greens
Cook this with the app: pantry check, scaling, and the assistant.