Hotch Potch
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 3. The excerpt below is the record exactly as published.
HOTCH POTCH Ingredients Scrag of mutton. Two large onions. Three quarts of cold water. Two turnips. One tablespoonful of salt. Six cabbage lettuces
Cook this with the app: pantry check, scaling, and the assistant.