Carne en Adobo
From The Landmarks club cook book, 1903
Serves 3
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
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 7. The excerpt below is the record exactly as published.
CARNE EN ADQBO (PERU). ♦ (Meat in Pickle-sauce) : Cut into small lumps a good-sized piece of fresh pork, and put it to fry. When half fried, add chopped onion and plenty of ground red chile, stir well, add a little strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.