Hodge Podge
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
No method was recorded for this recipe.
Nutrition per serving
2622Calories
123 gProtein
291 gCarbs
131 gFat
Full nutrition (33 nutrients)
Calories2622 kcal
Protein123 g
Carbohydrates291 g
Fiber80 g
Sugars136 g
Total Fat131 g
Saturated Fat7.9 g
Monounsaturated Fat79 g
Polyunsaturated Fat37 g
Cholesterol0 mg
Sodium112275 mg
Potassium7414 mg
Calcium1482 mg
Iron43 mg
Magnesium1570 mg
Phosphorus3674 mg
Zinc25 mg
Copper4.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C457 mg
Vitamin A468 mcg
Vitamin E23 mg
Vitamin K169 mcg
Vitamin B64.1 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)25 mg
Folate940 mcg
Choline633 mg
Caffeine0 mg
Water2499 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 29. The excerpt below is the record exactly as published.
Hodge Podge. Two quarts chopped green tomatoes, two of onions, two green peppers, mix together; to the six quarts add one pint brown mustard seed, one cup salt; after standing three or four days, add good cider vinegar sufficient to cover it. Keep in dry place
Cook this with the app: pantry check, scaling, and the assistant.