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Hotch Potch
From Tried favourites cookery book, 1909
Serves 12
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
387Calories
25 gProtein
26 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein25 g
Carbohydrates26 g
Fiber7.1 g
Sugars10 g
Total Fat21 g
Saturated Fat8.6 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.9 g
Omega-30.2 g
Cholesterol82 mg
Sodium142 mg
Potassium1030 mg
Calcium108 mg
Iron2.6 mg
Magnesium67 mg
Phosphorus311 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A290 mcg
Vitamin E0.7 mg
Vitamin K61 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate139 mcg
Choline21 mg
Caffeine0 mg
Water552 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 16. The excerpt below is the record exactly as published.
Hotch Potch. 3 lbs. Neck of Mutton or Lamb, 6 young Turnips, 6 young Carrots, 6 young Onions, 2i quarts Water, 1 Lettuce, 1 Cauliflower, 2 pints Green Peas, 1 handful Parsley, Salt
Cook this with the app: pantry check, scaling, and the assistant.