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Hot-pot
From The Rural cook book, 1907
Serves 4
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
147Calories
2 gProtein
17 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein1.9 g
Carbohydrates17 g
Fiber3 g
Sugars8.2 g
Total Fat8.8 g
Saturated Fat2.1 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol3.3 mg
Sodium375 mg
Potassium279 mg
Calcium76 mg
Iron3.5 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A24 mcg
Vitamin E1.1 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline17 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 22. The excerpt below is the record exactly as published.
Hot-pot. — Two pounds of cross-rib is cut in small pieces and put in an earthen saucepan, with two minced onions, five or six small green pep- pers, whole, a few chives, a handful of seeded raisins, a cupful of to- matoes, peeled and sliced, eight or 10 olives, a bit of thyme, a big table- spoonful of drippings, sail to taste, and a cupful of vinegar and water
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