Scotch Hotch Potch
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
In winter, make a stew with any two sorts of meat and vegetables.
Presented as published in 1900. 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
1495Calories
199 gProtein
28 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1495 kcal
Protein199 g
Carbohydrates28 g
Fiber6.5 g
Sugars15 g
Total Fat66 g
Saturated Fat25 g
Monounsaturated Fat31 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol599 mg
Sodium832 mg
Potassium3821 mg
Calcium391 mg
Iron20 mg
Magnesium273 mg
Phosphorus1971 mg
Zinc49 mg
Copper1.3 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C47 mg
Vitamin A510 mcg
Vitamin E2.1 mg
Vitamin K21 mcg
Vitamin B65.4 mg
Vitamin B1224 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)51 mg
Folate157 mcg
Choline572 mg
Caffeine0 mg
Water6605 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 3. The excerpt below is the record exactly as published.
Scotch Hotch Polch. Cut the breast and backward ribs of mutton in small pieces, also two pounds of beef ; simmer in six quarts of water ; two hours before serving, add several carrots, turnips, onions, peas, and cauliflower or cabbage
Cook this with the app: pantry check, scaling, and the assistant.