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Hotch Potch

Name: Hotch Potch
Yield: 8 servings
Ingredients: a breast of mutton; two quarts of water; 6 carrots; 6 turnips; 7 young or 3 old onions; 3 heads of celery; a quart of oldish peas

From Mrs. Roundell's Practical cookery book, 1898

Serves 8

Slow cooking is essential for best results.

Presented as published in 1898. 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

170Calories

7 gProtein

34 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories170 kcal

Protein7.3 g

Carbohydrates34 g

Fiber9.4 g

Sugars16 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Cholesterol2.2 mg

Sodium75 mg

Potassium798 mg

Calcium107 mg

Iron1.5 mg

Magnesium56 mg

Phosphorus169 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A403 mcg

Vitamin E0.4 mg

Vitamin K24 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate135 mcg

Choline33 mg

Caffeine0 mg

Water548 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Hotch Potch. — Cut a breast of mutton or the scrag end of a neck into small square pieces, and put on to boil in two quarts of water. When it boils skim well, and add vegetables, salt and pepper. You can use almost any kind of vegetables, and variety is a great improvement. Begin with 6 carrots sliced, 6 turnips cut in dice, 7 young or 3 old onions, 3 heads of celery, a cauliflower cut into shreds, and a quart of oldish peas

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