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Provençal Hotchpotch - Cassoulic
From The thorough good cook, 1895
Serves 1
Rice or cold boiled potatoes can substitute for haricots.
Presented as published in 1895. 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
260Calories
11 gProtein
15 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein11 g
Carbohydrates15 g
Fiber3.6 g
Sugars6.4 g
Total Fat20 g
Saturated Fat8.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat2 g
Cholesterol37 mg
Sodium47 mg
Potassium665 mg
Calcium93 mg
Iron2.4 mg
Magnesium64 mg
Phosphorus208 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate30 mcg
Choline16 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 176. The excerpt below is the record exactly as published.
Proven9al Hotchpotch— " Cassoulic." Any remains of cold meat ; but be careful to add some fat bacon and some onions, minced small. Cut up your meat into small dice. Add haricot beans which have been well soaked and cooked the previous day in grav}^ Place meat, haricots, and gravy, properly seasoned, in a Avell- buttered mould; strew bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.