History Cookbook: Hotch Potch

Healthiness : (500 votes)

Difficulty:  
Comments: You will need a big saucepan to cook this - or you could halve the ingredients.
Preparation Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Number of servings: 5 or 6 people
Serving suggestions: A little grated cheese and some crusty bread are good with it.
This is a vegetarian recipe


A recipe traditionally associated with a big pot of food simmering on the fire. This recipe does not contain meat, which was out of the price range of many poorer families, except on special occasions. It is also a dish that was adapted to the seasons and people used what vegetables were available to them.

• 3 oz (60g) pearl barley
• 1 small cabbage
• 2 carrots
• 1 turnip
• 2 onions
• parsley and herbs
• 2 oz (60g) butter
• salt and pepper
• 3 quarts (6 pints or 3.5 l) of water (you could use stock for flavour)

• Weighing scales
• Measuring jug
• Sharp knife
• Grater
• Cooker or large pan
• Wooden spoon

Always wash your hands before preparing food.

1. Put the barley in the cold water and place on the fire (cooker)
2. Put aside one of the carrots to grate later
3. Chop the rest of the vegetables very small.
4. When the water boils, put in the vegetables with the butter salt and pepper. (There should be enough vegetables to make a thick mixture)
5. Simmer for 2 hours
6. Meanwhile grate one of the carrots and put aside in a little water
7. Add the grated carrot and simmer for another 30 minutes

Note: other vegtables like peas and lettuce and celery can be added in season.

1 oz = 28.35g rounded up in this recipe to 30g
1 UK pint = 0.568 Litres

There are 2 comments for this recipe.
Add a comment

Name: D Allison	28th November 2017
Thanks to mrs beetons household management.

Name: Pratik More	20th February 2013
it is very nice & simple recipe

View all comments, or Add a comment