Hot Pot
From The Dudley book of cookery and household recipes, 1909
Serve hot for a shooting lunch.
Presented as published in 1909. 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
250Calories
18 gProtein
29 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories250 kcal
Protein18 g
Carbohydrates29 g
Fiber1.4 g
Sugars0 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.4 g
Cholesterol14 mg
Sodium85 mg
Potassium382 mg
Calcium28 mg
Iron3.3 mg
Magnesium9.4 mg
Phosphorus142 mg
Zinc4.7 mg
Copper0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate118 mcg
Choline30 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 33. The excerpt below is the record exactly as published.
HOT POT An Excellent Recipe for a Shooting Lunch Take a neck of mutton, cut it into nice thick cutlets and season. Lay the cutlets into a fire- proof dish. Line the dish with slices of potato and finely cut onion. Then lay in the cutlets and the pota- toes and onions in layers until the dish is full. Add then a pint of good gravy
Cook this with the app: pantry check, scaling, and the assistant.