gluten-freenut-freesoy-freefish-freeshellfish-free
Ajiaco
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
569Calories
13 gProtein
5 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein13 g
Carbohydrates4.9 g
Fiber1 g
Sugars2.2 g
Total Fat56 g
Saturated Fat33 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol325 mg
Sodium398 mg
Potassium175 mg
Calcium231 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C1.5 mg
Vitamin A443 mcg
Vitamin E1.8 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline160 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.
AJIACO (PERU). Boil prime potatos. In a stew-pan prepare a smother with salt, ground red chile, plenty of lard or butter, and shredded onions. Put iy the potatos, cut up but not smashed, and plenty of grated fresh cheese. Stir well and add a little broth, that it be not too thick. Serve with hard-boiled eggs cut in four
Cook this with the app: pantry check, scaling, and the assistant.