Vegetable Hot Pot

Name: Vegetable Hot Pot
Ingredients: 4 lbs. of potatoes; 6 onions; 1 doz. mushrooms or tomatoes; 2 ozs. of dripping; pepper and salt

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

2267Calories

47 gProtein

402 gCarbs

59 gFat

Full nutrition (33 nutrients)

Calories2267 kcal

Protein47 g

Carbohydrates402 g

Fiber53 g

Sugars53 g

Total Fat59 g

Saturated Fat18 g

Monounsaturated Fat24 g

Polyunsaturated Fat14 g

Cholesterol58 mg

Sodium145 mg

Potassium9025 mg

Calcium425 mg

Iron17 mg

Magnesium507 mg

Phosphorus1295 mg

Zinc7 mg

Copper2.3 mg

Manganese3.9 mg

Vitamin D2.7 mcg

Vitamin C424 mg

Vitamin A0 mcg

Vitamin E2 mg

Vitamin K40 mcg

Vitamin B66.5 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate443 mcg

Choline344 mg

Caffeine0 mg

Water2239 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 18. The excerpt below is the record exactly as published.

Vegetable Hot Pot Ingredients. — 4 lbs. of potatoes, 6 onions, 1 doz. mushrooms or tomatoes, 2 ozs. of dripping, pepper and salt

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