Matlotte
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
247Calories
17 gProtein
20 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein17 g
Carbohydrates20 g
Fiber4.8 g
Sugars9.2 g
Total Fat12 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol40 mg
Sodium588 mg
Potassium817 mg
Calcium95 mg
Iron5.9 mg
Magnesium43 mg
Phosphorus255 mg
Zinc40 mg
Copper3.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C8.1 mg
Vitamin A13 mcg
Vitamin E2.8 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B128.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.3 mg
Folate57 mcg
Choline98 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 175. The excerpt below is the record exactly as published.
Matlotte.— Add 2 units oysters, wliole, 2 units mushrooms 2 units small button onions, 2 units yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.