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Hotch-Potch
From Twentieth century home cook book, 1905
Serves 4
Similar to New England boiled dinner.
Presented as published in 1905. 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
91Calories
5 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein4.6 g
Carbohydrates15 g
Fiber4.8 g
Sugars4 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium50 mg
Potassium617 mg
Calcium56 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A127 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate177 mcg
Choline4.7 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 124. The excerpt below is the record exactly as published.
Hotch-Potch. — The ingredients arc: Neck or scrag of mutton, made into cut- lets, cauliflower, carrots, green peas, onions, stock and turnips
Cook this with the app: pantry check, scaling, and the assistant.