Hotch Potch

Name: Hotch Potch
Ingredients: Two pounds of fresh scrag of mutton; Two large onions; Three quarts of cold water; Two turnips; One tablespoonful of salt; Six cabbage lettuces; One large carrot; One quart of green peas

From The Ocklye cookery book, 1909

Use older peas for better flavor.

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

Nutrition per serving

696Calories

38 gProtein

135 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories696 kcal

Protein38 g

Carbohydrates135 g

Fiber44 g

Sugars61 g

Total Fat3 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium7226 mg

Potassium2675 mg

Calcium402 mg

Iron9.4 mg

Magnesium282 mg

Phosphorus810 mg

Zinc8.5 mg

Copper1.5 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C322 mg

Vitamin A721 mcg

Vitamin E1.2 mg

Vitamin K153 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate590 mcg

Choline188 mg

Caffeine0 mg

Water3833 g

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. One large carrot. One quart of green peas. Cut two pounds of fresh scrag of mutton

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