Chipirones a la Guipuzcoane

Name: Chipirones a la Guipuzcoane
Ingredients: 1 pound squid; 3 tablespoons olive oil; 2 onions, chopped; Dash of salt; Dash of cayenne; 1 tablespoon apple brandy; 4 to 6 slices toast

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

The brandy may be poured over each serving and burned, if desired. This makes 4 to 6 servings.

Presented as published in 1936. 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

917Calories

85 gProtein

107 gCarbs

11 gFat

Full nutrition (35 nutrients)

Calories917 kcal

Protein85 g

Carbohydrates107 g

Fiber8.6 g

Sugars20 g

Total Fat11 g

Saturated Fat9 g

Monounsaturated Fat30 g

Polyunsaturated Fat8.6 g

Omega-30.3 g

Cholesterol1058 mg

Sodium856 mg

Potassium1711 mg

Calcium357 mg

Iron7.7 mg

Magnesium211 mg

Phosphorus1214 mg

Zinc8.3 mg

Copper8.9 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A45 mcg

Vitamin E5.8 mg

Vitamin K5.3 mcg

Vitamin B60.7 mg

Vitamin B125.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.4 mg

Niacin (B3)15 mg

Folate204 mcg

Choline332 mg

Caffeine0 mg

Alcohol4.6 g

Water670 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 87. The excerpt below is the record exactly as published.

CHIPIRONES A LA GUIPUZCOANE i pound squid 3 tablespoons olive oil 2 onions, chopped "Ink" from squid Dash of salt Dash of cayenne i tablespoon apple brandy 4 to 6 slices toast

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