Hotch Potch

Ingredients

• 1/2 cup pearl barley
• 1 small cabbage
• 2 carrots
• 1 turnip
• 2 onions
• parsley
• herbs
• 4 tablespoons Crisco
• salt and pepper to taste
• 3 quarts water

Method

1. 1

   Put barley on fire with cold water.

2. 2

   Scrape or grate one of the carrots and set aside in little water.

3. 3

   Chop all other vegetables very small, and when water boils, add them with Crisco, salt, and pepper.

4. 4

   Boil for 2 hours, then add scraped carrots and boil for another 0.5 hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 106. The excerpt below is the record exactly as published.

Hotch Potch—% cup pearl barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 table- spoons Crisco, salt and pepper to taste, ‘and 3 quarts water.~ ~Put barley on fire with cold water. Scrape or grate one of carrots, and put it aside in little water. Chop all rest of vegetables very small, and when water boils put them in with Crisco, salt and .pepper. There should be enough vegetables to make it rather thick. Boil for 2 hours, then add scraped carrots, and boil for another % hour. Many other vege- tables may be added. Lettuce, green peas, and celery when in season. May 6 Pear and Ginger Cocktail Tomato and Vermicelli Soup Broiled Beefsteak *French Fried Potatoes Lettuce Salad Lemon Pudding, White Sauce Coffee *French Fried Potatoes—Wash and pare small potatoes, cut in eighths lengthwise, and soak 1 hour in cold water. Take from water, dry be- tween towels, and fry in deep Crisco. Drain on brown paper and sprinkle with salt. To test Crisco, heat until a crumb of bread becomes a golden brown in 20 seconds. 180 May 7 *Tomato Pot Roast Beet Greens Boiled Potatoes Spring Salad Rhubarb Tutti Frutti Maple Gingerbread Coffee *Tomato Pot Roast—Rub over with flour surface of a 4-pound piece of beef cut from lower round, and season it with salt and pepper. Finely chop 2 onions and fry them until brown in 3 tablespoons melted Crisco. Re- move onions, put in meat, and cook it until well browned on all sides. Add can of tomatoes and 2 quarts water, cover, and let simmer for about 2 hours, or until meat is ten- ‘der. Remove meat; thicken and strain liquor. Cut meat in slices and serve in sauce, or use cold for lunch. May 8 Cream of Beet Soup Cold Pot Roast Stuffed Potatoes String Bean Salad *Black Chocolate Cake Coffee *Black Chocolate Cake—114 cups sugar, 2 eggs, 14 cup Crisco, 4 squares chocolate, 114 cups flour, measured after sifting, 3 teaspoons’ baking powder, 1 teaspoon salt, % cup milk, and 1 teaspoon vanilla. Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and bak- ing powder with flour and add al- ternating with milk to previous mix- ture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes, May 9 Broiled Bluefish *Souffle Potatoes, Canadian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee *Souffle Potatoes, Canadian Style— Select 6 large even-sized potatoes, wash and scrub them, and when dry Stewed Apricots - A Calendar of Dinners bake them in hot oven until done. Cut off small portion of skin and re- move inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nut- meg to taste, and work in 4 yolks of eggs. Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about % hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incor- porated with mixture and sprinkled over top of potatoes just before baking second time. ) May 10 Haricot Soup Rice Fritters Tomatoes au Gratin *Baked Bananas Bread Cheese Coffee *Baked Bananas—Remove skins from 7 bananas and cut in halves length- wise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, 14 cup sugar, and 2 tablespoons lemon juice. Baste ba- nanas with % the mixture. Bake 20 minutes in slow oven, basting during baking .with remaining mixture. May 11 Fish Soup Salt Cod Fish Balls Steamed Brown Bread Dressed Shredded Cabbage *Cream Pie Coffee *Cream Pie—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 table- spoon Crisco, 114 pints milk, and 1 teaspoon lemon extract. Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring. Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs. 181 A Calendar of Dinners May 12 Fried Fish, Tartare Sauce Calves’ Tongues Sorrel Puree French Pigeon Pre * Macaroni, al’Italtenne Polish Salad Apricot Parfait Coffee *Macaroni, a I’Italienne—% pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 14 cup brown stock, % cup tomato pulp, and % cup grated cheese. Make sauce of Crisco, flour seasonings, stock, and tomato pulp. Tomato pulp should be quite thick from long cooking. Add macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding cheese mean- while. Serve when cheese is melted and whole 1s very hot. May 13 Grilled Salmon Cucumber Potatoes Galantine of Beef, Aspic Jelly Vegetable Salad *Fruit Tart Custard Coffee *Fruit Tart—2 pounds fruit, l cupsugar, ginger, 2 cups flour, 6 tablespoons Crisco, and baking powder. If tart is to be made of rhubarb, it should we well washed (not skinned) and cut up in inch lengths, packed tightly into dish, sugar sprinkled among it, also % teaspoon ground ginger. If made of gooseberries, they should be picked clean, washed, and put in dish with little cinnamon. If apples are used, they must be peeled and sliced very thinly, sugar sprinkled among them, and little lemon peel grated, or % teaspoon ground cinnamon. In no case put water in. Paste. Put flour in basin with dessertspoon, sugar, 14 teaspoon baking powder, 6 tablespoons Crisco,

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