gluten-freedairy-freenut-free
Hotch-potch
From Handbook of practical cookery, 1886
Serves 6
Presented as published in 1886. 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
- A neck of mutton
- six lamb chops
- two quarts of cold water
- six young carrots
- four young turnips
- one head of lettuce
- one table-spoonful of parsley
- one pint of green pease
- one young cauliflower
- one half table-spoonful of salt
- one small tea-spoonful of pepper
Method
Wash neck of mutton in cold water, place in saucepan with cold water, bring to boil, skim, add salt, and boil for 2 hours.
Strain, cut lamb chops in two, add to broth with quartered turnips and sliced carrots, boil for 45 minutes.
Add chopped lettuce and parsley, green peas, cauliflower, pepper, and grated carrot.
Nutrition per serving
416Calories
27 gProtein
20 gCarbs
25 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 16. The excerpt below is the record exactly as published.
Hotch-potch. — The necessaries and measures for this soup are : — A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young turnips, one head of lettuce, one table-spoonful of parsley, one pint of green pease, one young cauliflower, one half table-spoonful of salt, one small tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.