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Hotch Potch
From Cookery for every household, 1914
Serves 8
Use young, fresh vegetables for best results.
Presented as published in 1914. 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
162Calories
10 gProtein
23 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein10 g
Carbohydrates23 g
Fiber4.6 g
Sugars7.3 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium394 mg
Potassium752 mg
Calcium63 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus161 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A89 mcg
Vitamin E0.3 mg
Vitamin K65 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate130 mcg
Choline34 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 67. The excerpt below is the record exactly as published.
Hotch Potch 2 qts. mutton broth. Equal quantities of young carrots, tur- nips, and spring onions. 1 lettuce. 1 cauliflower. 1 pt. green peas. 1 dessert-sp. chopped parsley. 1£ lbs. lamb or small mutton chops. Pepper and salt. Put the mutton broth, or water in which some mutton has been boiled, into a saucepan, and bring it to the boil. Clean some young carrots, turnips
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