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Hotch-Potch
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
59Calories
3 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein3.2 g
Carbohydrates11 g
Fiber3.8 g
Sugars5.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium235 mg
Calcium32 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 105. The excerpt below is the record exactly as published.
HOTCH-POTCH. — Boil a pint of peas in a quart of water till they are tender, then pulp them through a sieve. Put about three pounds of lean mutton chops into a gallon of water, three or four carrots and turnips, an onion, pepper, and salt; stew till the vegetables are tender, then put in the pulped peas and a few sticks of celery
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