gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hotch-Potch Soup
From The household cook book, 1902
Serves 8
Good for cold winter days.
Presented as published in 1902. 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
563Calories
4 gProtein
9 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein4.4 g
Carbohydrates9 g
Fiber3 g
Sugars2.6 g
Total Fat57 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.7 g
Cholesterol36 mg
Sodium23 mg
Potassium234 mg
Calcium26 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C8.4 mg
Vitamin A66 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate33 mcg
Choline20 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 29. The excerpt below is the record exactly as published.
HOTCH=POTCH SOUP — Soak |- pint of split peas over night and add ^ teaspoon of soda to the water; the next morning, turn off the water and rinse again; then put them to boil in 2 quarts of water; boil slowly 2 or 3 hours; then add a pound of beef or mutton, cut in small pieces, a carrot, a turnip, a small cabbage, an onion, all cut finely, and 3 or 4 large slices of salt pork. Add salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.