Winter Hotch Potch

Ingredients

• Four carrots
• four turnips
• four onions
• one pound of dried green peas
• one Savoy cabbage
• one root of celery
• four quarts of water

Method

1. 1

   Steep the peas for 12 hours in water.

2. 2

   In a pan, combine half the sliced carrots and turnips, whole carrots and turnips, peas, cabbage, and onions with water.

3. 3

   Boil for 2 hours, remove whole carrot and turnip, bruise them, and return to the pan.

4. 4

   Boil gently for 1 hour, adding finely shredded celery near the end.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 42. The excerpt below is the record exactly as published.

Winter Hotch Potch. Four carrots, four turnips, four onions, one pound of dried green peas, one Savoy cabbage, and one root of celery. When the peas have been picked and washed, steep them twelve hours in fresh soft water, or with a small piece of soda put in the water in which they are to be steeped ; put half the carrots and turnips (sliced), and a whole one of each, the peas, cabbage, and onions, into a pan with four quarts of water

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