Edinboro Hot Pot

Name: Edinboro Hot Pot
Ingredients: one pound of cold meat; one large onion; a half tin of tomatoes; a half dozen cold boiled or baked potatoes; about a cupful of good stock

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

1874Calories

101 gProtein

196 gCarbs

77 gFat

Full nutrition (33 nutrients)

Calories1874 kcal

Protein101 g

Carbohydrates196 g

Fiber33 g

Sugars12 g

Total Fat77 g

Saturated Fat33 g

Monounsaturated Fat34 g

Polyunsaturated Fat5 g

Cholesterol402 mg

Sodium2910 mg

Potassium5701 mg

Calcium480 mg

Iron69 mg

Magnesium374 mg

Phosphorus1211 mg

Zinc18 mg

Copper8.9 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A28 mcg

Vitamin E0.4 mg

Vitamin K5.8 mcg

Vitamin B63.9 mg

Vitamin B1217 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)34 mg

Folate171 mcg

Choline35 mg

Caffeine0 mg

Water1401 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 37. The excerpt below is the record exactly as published.

Edinboro Hot Pot. — You will need for this one pound of cold meat sliced and browned in sweet drip- pings, one large onion sliced and browned in the same drippings, a half tin of tomatoes, a half dozen cold boiled or baked potatoes sliced and a little good stock made from the bones and seasoning. Put a layer of meat in the well greased bag or in one of the oval wood cookery dishes made specially for the purpose. On top of the meat put some of the onions, tomatoes and pota- toes. Season with salt, pepper and butter or vegetable shortening and pour over all about a cupful of good STAN

Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.