Carbonada
From High living, 1904
If the meat has already been cooked, add the potatoes at once.
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
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 15. The excerpt below is the record exactly as published.
CARBONADA (Chilena) — Fry in a tablespoonful of color a sliced onion, eight small squares of pumpkin and a pint of meat cut into small pieces. Cover with water and simmer until the meat is nearly cooked, then add two green pep- pers cut in rings and four potatoes peeled and quartered
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