Barcelona Olla

Ingredients

• one cupful of Italian peas
• one pound of cod-fish
• two pounds of soup meat
• four quarts of water
• one onion
• four cloves of garlic
• two and a half dozen of string beans
• a piece of cabbage
• one turnip
• two carrots
• one-quarter pound of ham
• one-eighth pound salt pork
• some small peeled potatoes
• one cheroza (canned sausage)
• one pound of chopped beef
• one teaspoonful chopped parsley
• one clove of chopped garlic
• one teaspoonful flour
• one egg

Method

1. 1

   Soak the peas and codfish overnight.

2. 2

   Boil the soup meat with water, onion, and garlic.

3. 3

   Add string beans, peas, cabbage, turnip, carrots, ham, and salt pork.

4. 4

   When nearly done, add potatoes and the meat roll made from beef, parsley, garlic, flour, and egg.

5. 5

   Boil slowly for one hour, strain the soup, thicken with macaroni, and serve with the meat roll and vegetables.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 1. The excerpt below is the record exactly as published.

BARCELONA OLLA — Soak one cupful of Italian peas with one pound of cod- fish overnight in cold water. Take out the fish and squeeze the peas out of their skins. Boil two pounds of soup meat in four quarts of water, one onion and four cloves of gar- lic. Skin and add two and a half dozen of string beans, the peas, a piece of cabbage, one turnip, two carrots, one-quarter pound of ham, one-eighth pound salt pork, and boil slowly. When nearly done add some small peeled potatoes and one cheroza (cauined sausage), and a roll of meat prepared as follows : Sprinkle one pound of chopped beef with one teaspoonful chopped parsley and one clove of chopped garlic, one teaspoonful flour and one egg

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