Hotch-Potch

Name: Hotch-Potch
Ingredients: 3 lbs. Neck of Mutton or Lamb; 6 young Turnips; 6 young Carrots; 6 young Onions; 1 Lettuce; 1 Cauliflower; 2 pints of Green Peas; 1 handful of Parsley; Salt; quarts of Water

From Household cookery and laundry work, 1882

Presented as published in 1882. 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

4634Calories

303 gProtein

305 gCarbs

250 gFat

Full nutrition (34 nutrients)

Calories4634 kcal

Protein303 g

Carbohydrates305 g

Fiber84 g

Sugars125 g

Total Fat250 g

Saturated Fat103 g

Monounsaturated Fat68 g

Polyunsaturated Fat11 g

Omega-32.7 g

Cholesterol980 mg

Sodium1729 mg

Potassium12230 mg

Calcium1300 mg

Iron29 mg

Magnesium805 mg

Phosphorus3715 mg

Zinc55 mg

Copper3.4 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C915 mg

Vitamin A3376 mcg

Vitamin E8.2 mg

Vitamin K318 mcg

Vitamin B65.1 mg

Vitamin B1234 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)3 mg

Niacin (B3)70 mg

Folate1632 mcg

Choline251 mg

Caffeine0 mg

Water8024 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 7. 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, quarts of Water. 1 Lettuce. 1 Cauliflower. 2 pints of Green Peas. 1 handful of Parsley. Salt

Cook this with the app: pantry check, scaling, and the assistant.