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Jacobin Pottage
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
369Calories
20 gProtein
53 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein20 g
Carbohydrates53 g
Fiber10 g
Sugars8.3 g
Total Fat12 g
Saturated Fat5.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol29 mg
Sodium10644 mg
Potassium806 mg
Calcium407 mg
Iron4.7 mg
Magnesium77 mg
Phosphorus309 mg
Zinc2 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A67 mcg
Vitamin E0.7 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate60 mcg
Choline38 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.
Jacobin Pottage. Mince any odds and ends of cold fowl or turkey and season with salt, pepper, and grated Parmesan cheese. Line the bot- tom of a dish with slices of toast, and pour a cupful of strong stock over them. Then add the chopped meat and cover with a layer of breadcrumbs. After baking for an hour squeeze the juice of a lemon
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