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Hillicot Stovers
From The Times cook book, no. 2, 1905
Serves 2
A Scotch supper dish.
Presented as published in 1905. 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
522Calories
14 gProtein
119 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein14 g
Carbohydrates119 g
Fiber15 g
Sugars11 g
Total Fat0.7 g
Saturated Fat2.3 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium42 mg
Potassium2769 mg
Calcium107 mg
Iron5.2 mg
Magnesium153 mg
Phosphorus386 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate119 mcg
Choline82 mg
Caffeine0 mg
Water609 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 156. The excerpt below is the record exactly as published.
HILLICOT STOVERS. (A Scotch supper dish.) Miss Ruth C. Stokes, Somis, Cal. Pare two good-sized onions, six Irish and two sweet potatoes; slice into a frying pan, add salt, pepper and two tablespoons olive oil
Cook this with the app: pantry check, scaling, and the assistant.