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Lancashire Hot-Pot
From With a saucepan over the sea, 1902
Serves 8
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
571Calories
36 gProtein
40 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein36 g
Carbohydrates40 g
Fiber4.8 g
Sugars5.3 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Cholesterol149 mg
Sodium206 mg
Potassium1373 mg
Calcium131 mg
Iron9.5 mg
Magnesium100 mg
Phosphorus470 mg
Zinc55 mg
Copper3.9 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A16 mcg
Vitamin E1.1 mg
Vitamin K5 mcg
Vitamin B60.8 mg
Vitamin B1214 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate75 mcg
Choline106 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 35. The excerpt below is the record exactly as published.
LANCASHIRE HOT-POT. (England.) Take 2/4 pounds of choice mutton, in chops, from the neck, 4 mutton kidneys, 20 oysters, 4 onions, sliced, and 3 pounds of potatoes
Cook this with the app: pantry check, scaling, and the assistant.