Hotch Potch

Name: Hotch Potch
Ingredients: 3 lb. lamb; 2 pints green peas; 1 lettuce; 6 spring onions; 1 pint beans; 5 young carrots; 3 young turnips; 1 small cauliflower; Parsley; 2 quarts water

From Chambers's cookery for young housewives, 1894

Best made when green peas are in season.

Presented as published in 1894. 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

4563Calories

307 gProtein

253 gCarbs

262 gFat

Full nutrition (33 nutrients)

Calories4563 kcal

Protein307 g

Carbohydrates253 g

Fiber91 g

Sugars95 g

Total Fat262 g

Saturated Fat111 g

Monounsaturated Fat105 g

Polyunsaturated Fat23 g

Cholesterol953 mg

Sodium1408 mg

Potassium11083 mg

Calcium1462 mg

Iron48 mg

Magnesium893 mg

Phosphorus3747 mg

Zinc62 mg

Copper3.9 mg

Manganese6.3 mg

Vitamin D0 mcg

Vitamin C942 mg

Vitamin A3255 mcg

Vitamin E8.8 mg

Vitamin K2166 mcg

Vitamin B64.4 mg

Vitamin B1233 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)4.9 mg

Niacin (B3)104 mg

Folate2150 mcg

Choline285 mg

Caffeine0 mg

Water5388 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 32. The excerpt below is the record exactly as published.

HOTCH POTCH. 3 lb. lamb. 2 pints green peas. 1 lettuce. 6 spring onions. 1 pint beans. 5 young carrots. 3 young turnips. 1 small cauliflower. Parsley. 2 quarts water

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