Haricot
From Hilda's "where is it?" of recipes, 1891
A delicious dish.
Presented as published in 1891. 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
622Calories
21 gProtein
137 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein21 g
Carbohydrates137 g
Fiber27 g
Sugars30 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium206 mg
Potassium3253 mg
Calcium204 mg
Iron6.8 mg
Magnesium195 mg
Phosphorus541 mg
Zinc4 mg
Copper0.9 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A2059 mcg
Vitamin E1.8 mg
Vitamin K77 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate236 mcg
Choline126 mg
Caffeine0 mg
Water816 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 31. The excerpt below is the record exactly as published.
HARICOT— HASH OF COLD MUTTON OR BEEF [H HARICOT. (Cape name, " Huspot") Ingredients. 4 lb. of Shoulder, or best end 4 Carrots. of Neck of Mutton. Some Sugar Loaf Cabbage. I Onion. About a cup of Green Peas. 3 or 4 Potatoes. Some Salt and Cayenne I^per
Cook this with the app: pantry check, scaling, and the assistant.