vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hodge-Podge
From With a saucepan over the sea, 1902
Serves 6
An old family stew recipe.
Presented as published in 1902. 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
129Calories
4 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein3.6 g
Carbohydrates29 g
Fiber5.8 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium42 mg
Potassium682 mg
Calcium97 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A167 mcg
Vitamin E0.2 mg
Vitamin K26 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate105 mcg
Choline12 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.
HODGE-PODGE. (England.) Cut a neck of mutton, about 6 pounds, and cut into chops, except the scrag end, which use whole. Add to both j4 pint water, 6 small onions, cut in halves, 6 turnips and 2 carrots, cut into dice and J^ of a cabbage, sliced. Simmer for j4 hour, add 2 ounces barley
Cook this with the app: pantry check, scaling, and the assistant.