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Capirotada, a Spanish Pudding
From The Landmarks club cook book, 1903
Serves 6
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
32Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.2 g
Carbohydrates4 g
Fiber0.4 g
Sugars2.9 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.2 mg
Sodium32 mg
Potassium56 mg
Calcium40 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline0.9 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 13. The excerpt below is the record exactly as published.
CAPIROTADA, A SPANISH PUDDING. Take three or four small green onions, chop fine, fry in hot lard, add a pint of hot water, put in sugar enough to make quite sweet, a handful of raisins, salt and a little fresh coriander leaf. Take slices of stale bread, wet in mixture, lay in baking pan one layer, pour over a little juice, put on some pieces of cheese
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