Galician Stew (Caldo Gallego)

Name: Galician Stew (Caldo Gallego)
Ingredients: 3 pounds veal, cut in 6 pieces; 2 pounds ham, cut in 6 pieces; 1/4 pound fresh kidney beans; 1/4 pound each of 3 varieties cured sausage; 6 small potatoes; 6 small onions; 1 pig's hock; 1/4 pound butter; Salt, pepper, herb bouquet

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

In Galicia, the cocido is called caldo, which is simpler and lighter than in other provinces.

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

4673Calories

541 gProtein

243 gCarbs

268 gFat

Full nutrition (34 nutrients)

Calories4673 kcal

Protein541 g

Carbohydrates243 g

Fiber39 g

Sugars47 g

Total Fat268 g

Saturated Fat65 g

Monounsaturated Fat70 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol1932 mg

Sodium15844 mg

Potassium14850 mg

Calcium719 mg

Iron36 mg

Magnesium992 mg

Phosphorus6507 mg

Zinc70 mg

Copper4.6 mg

Manganese5.1 mg

Vitamin D7.9 mcg

Vitamin C244 mg

Vitamin A31 mcg

Vitamin E6.7 mg

Vitamin K22 mcg

Vitamin B614 mg

Vitamin B1227 mcg

Thiamin (B1)11 mg

Riboflavin (B2)6.4 mg

Niacin (B3)166 mg

Folate521 mcg

Choline992 mg

Caffeine0 mg

Water3209 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 50. The excerpt below is the record exactly as published.

GALICIAN STEW (Caldo Gallego) 3 pounds veal, cut in 6 pieces Salt, pepper, herb bouquet 2 pounds ham, cut in 6 pieces % pound fresh kidney beans Y4 pound each of 3 varieties 6 small potatoes cured sausage 6 small onions 1 pig's hock 6 cubes yellow squash *4 pound butter C

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