Hot Pot
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
819Calories
22 gProtein
187 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories819 kcal
Protein22 g
Carbohydrates187 g
Fiber24 g
Sugars20 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium66 mg
Potassium4294 mg
Calcium178 mg
Iron8 mg
Magnesium239 mg
Phosphorus604 mg
Zinc3.2 mg
Copper1.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K19 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate193 mcg
Choline128 mg
Caffeine0 mg
Water986 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.
Hot Pot. Cut into slices lbs. of potatoes, peel and slice two medium-sized onions ; grease a shallow pie dish, lay some pieces of mutton or beef
Cook this with the app: pantry check, scaling, and the assistant.