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Red Pottage

Name: Red Pottage
Yield: 8 servings
Ingredients: 1/2 pound dried beans; 1 teacup tomato puree; 1 beet; 2 tablespoons Crisco; 2 onions; piece of celery; 1 small piece of parsnip; 2 quarts good stock

From A calendar of dinners, with 615 recipes, 1913

Serves 8

Adjust seasoning to taste before serving.

Presented as published in 1913. 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

162Calories

7 gProtein

18 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories162 kcal

Protein7.2 g

Carbohydrates18 g

Fiber2.3 g

Sugars8.6 g

Total Fat6.8 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.5 g

Cholesterol7.1 mg

Sodium370 mg

Potassium538 mg

Calcium30 mg

Iron1 mg

Magnesium25 mg

Phosphorus98 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A2.4 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.8 mg

Folate46 mcg

Choline24 mg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 100. The excerpt below is the record exactly as published.

Red Pottage Boudins of Ham with Peas Roast Ribs of Beef Yorkshire Pudding Potatoes Cauliflower Chiffonade Salad Rhubarb Tart and Custard Coffee *Red Pottage—% a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of parsnip, 2 quarts good stock

Cook this with the app: pantry check, scaling, and the assistant.