Frico
From Pan-Pacific cook book, 1915
Serve with Spanish or tomato sauce.
Presented as published in 1915. 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
2133Calories
29 gProtein
134 gCarbs
167 gFat
Full nutrition (29 nutrients)
Calories2133 kcal
Protein29 g
Carbohydrates134 g
Fiber22 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.3 g
Cholesterol482 mg
Sodium1782 mg
Potassium3198 mg
Calcium590 mg
Iron41 mg
Magnesium230 mg
Phosphorus631 mg
Zinc4 mg
Copper5.9 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin K11 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.5 mg
Folate67 mcg
Water797 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 44. The excerpt below is the record exactly as published.
FRICO— SPANISH Slice enough raw potatoes to fill three cups. Line the bottom of a mould with them, then sprinkle with minced onion, salt and chile powder, and over them a layer of rolled cracker crumbs. Next add a layer of beef or any meat, cut in small pieces, and repeat until two pounds of meat and the potatoes have been used. Pour over a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.