gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Pot
From Cassell's dictionary of cookery, 1892
Serves 4
Time varies with potato size. Can also be stewed in a saucepan of water.
Presented as published in 1892. 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
36Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.9 g
Carbohydrates5.6 g
Fiber0.6 g
Sugars2.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium86 mg
Potassium117 mg
Calcium10 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate10 mcg
Choline7.7 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1323. The excerpt below is the record exactly as published.
Potato Pot. — Take an earthen jar with a closely-fitting lid, put into it beef or mutton, cut into convenient-sized pieces, tiU it is a quarter fuU. Season with salt and pepper. Cut one or two onions into thin slices — the number being regulated by taste. Lay these over the meat, and fiU the dish with peeled jiotatoes of uniform size. Sprinkle a little salt and flour over these, pour in a cupful of water or, better still, stock
Cook this with the app: pantry check, scaling, and the assistant.