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Hot Pot
From Magnet users cook book, 1920
Serves 4
Mrs. Westjand, Shortreed, B.C.
Presented as published in 1920. 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
104Calories
4 gProtein
20 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein4.5 g
Carbohydrates20 g
Fiber2.8 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium108 mg
Potassium415 mg
Calcium34 mg
Iron3.1 mg
Magnesium25 mg
Phosphorus70 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline11 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 13. The excerpt below is the record exactly as published.
HOT POT. Put a layer of cut potatoes in the bottom of a dish strong 33 enough to stand the oven. Then a layer of any kind of cooked meat; a layer ~ of onions, cut in pieces, with a cupful of good gravy. Fill up with potatoes
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