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Pepperpot

Name: Pepperpot
Yield: 10 servings
Ingredients: one pint of mixed vegetables; three quarts of water; a pound of salt pork; mutton; tripe; one clove; one bay leaf; a small bunch of parsley, thyme, and sweet marjoram

From Soyer's standard cookery, 1912

Serves 10

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

553Calories

16 gProtein

7 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories553 kcal

Protein16 g

Carbohydrates6.8 g

Fiber2.1 g

Sugars0 g

Total Fat51 g

Saturated Fat19 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.6 g

Omega-30 g

Cholesterol113 mg

Sodium109 mg

Potassium279 mg

Calcium62 mg

Iron1.6 mg

Magnesium32 mg

Phosphorus148 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.4 mcg

Vitamin C5 mg

Vitamin A123 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.2 mg

Folate25 mcg

Choline96 mg

Caffeine0 mg

Water393 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 17. The excerpt below is the record exactly as published.

Pepperpot. Take one pint of mixed vegetables cut small — any sorts that you happen to have — add three quarts of water, together with a pound of salt pork, mutton, and tripe fried in butter. Flavor with one clove, one bay leaf, and a small bunch of parsley, thyme, and sweet marjoram

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