gluten-freedairy-freeegg-freesoy-free
Hot Pot
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Miss A. Todd
Presented as published in 1907. 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
149Calories
22 gProtein
3 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein22 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars1.1 g
Total Fat5.6 g
Saturated Fat1.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol74 mg
Sodium115 mg
Potassium393 mg
Calcium48 mg
Iron5.2 mg
Magnesium31 mg
Phosphorus225 mg
Zinc32 mg
Copper2.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A17 mcg
Vitamin E1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B127.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate6.9 mcg
Choline51 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 20. The excerpt below is the record exactly as published.
Hot Pot. ilb. tender Rump Steak. 4 .J 1 bs . Mutton steak from the centre of leg (a chump chop will do). 1 doz. Oysters and their liquor. 1 punnet of Mushrooms, t teaspoonful of Tarragon Vinegar. 1 tablespoon ful of Mushroom Ketchup. I teaspoon ful of Chili Vinegar. A little Walnut Ketchup. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.