Albondigas (Peruvian)

Name: Albondigas (Peruvian)
Ingredients: two pounds of mutton; a dozen bell peppers; twelve stoned ripe or green olives; three hard boiled eggs

From High living, 1904

Presented as published in 1904. 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

2840Calories

188 gProtein

87 gCarbs

188 gFat

Full nutrition (34 nutrients)

Calories2840 kcal

Protein188 g

Carbohydrates87 g

Fiber17 g

Sugars0.6 g

Total Fat188 g

Saturated Fat79 g

Monounsaturated Fat76 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol1193 mg

Sodium766 mg

Potassium5355 mg

Calcium346 mg

Iron20 mg

Magnesium380 mg

Phosphorus2069 mg

Zinc36 mg

Copper2.1 mg

Manganese2 mg

Vitamin D3 mcg

Vitamin C1791 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B65.9 mg

Vitamin B1224 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)4.3 mg

Niacin (B3)67 mg

Folate642 mcg

Choline441 mg

Caffeine0 mg

Water2382 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 11. The excerpt below is the record exactly as published.

ALBONDIGAS (Peruvian) — Cut two pounds of mutton into small pieces and simmer in a little water, until tender. Drop a dozen bell peppers into boiling water and scald until the thin outer skin can be peeled off. Chop the meat fine and add two dozen raisins, twelve stoned ripe or green olives, three hard boiled eggs

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