Hotch-Potch
From The spirit of cookery, 1895
Traditionally includes a variety of meats and vegetables.
Presented as published in 1895. 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
352Calories
24 gProtein
63 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories352 kcal
Protein24 g
Carbohydrates63 g
Fiber25 g
Sugars25 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium22 mg
Potassium1061 mg
Calcium109 mg
Iron6.4 mg
Magnesium144 mg
Phosphorus470 mg
Zinc5.4 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C174 mg
Vitamin A165 mcg
Vitamin E0.6 mg
Vitamin K108 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate283 mcg
Choline124 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 101. The excerpt below is the record exactly as published.
hotch-potch next to be described the broth is best produced with Anderson’s extract of mutton, which gives the finest mutton-tea that can be produced. Hotch-Potch. This name is generally spelled as in our title, and not hodge-podge, as some writers have it. It is derived from the French liochepiot, from hocher, to shake, and pot.* The dish may be defined as ‘ a confused mass of ingredients shaken and gently boiled together in the same pot.’ The French recipes contain no mutton nor mutton-broth ; but besides oxtail and slices of beef, ham, and a saveloy (sausage), a long list of vegetables — carrots, salsify, turnips, scorzonera (black salsify), topinambur, celery, red potatoes, and many onions. It is therefore a very general ragovit soup, in which the meat has been, in Scotland, changed or limited to mutton. Produce the mutton-broth with chops or cutlets as in the previous recipe, and add thereto a pint and a half of tender green peas
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