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Hot Pot
From Tried favourites cookery book, 1909
Serves 2
Use a strong dish that can withstand the oven.
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
49Calories
3 gProtein
9 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein2.8 g
Carbohydrates8.8 g
Fiber1.3 g
Sugars4 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol47 mg
Sodium135 mg
Potassium213 mg
Calcium29 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B126.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline4.8 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 38. The excerpt below is the record exactly as published.
Hot Pot. 2 Mui>ton Chops. 1 Sheep’s Kidney, 1 Onion, Potatoes, cut in rather thin slices, 1 small spoonful Worcester Sauce, and a dessertspoonful Dripping or Butter, Salt and Pepper to taste. Put a layer of the cut potatoes in the bottom of a dish strong enough to stand the oven, and rather deep. Then a layer of chops and kidney cut in pieces. Fill up with potatoes and onion out in pieces, with sauce, and a little water. Cover with greased paper; put in the oven for 1^ hours. Grilled Mutton Chops
Cook this with the app: pantry check, scaling, and the assistant.