Garbanzos
From National viands à la mode, 1895
Presented as published in 1895. 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
269Calories
15 gProtein
45 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories269 kcal
Protein15 g
Carbohydrates45 g
Fiber12 g
Sugars7.9 g
Total Fat4.2 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium399 mg
Potassium477 mg
Calcium80 mg
Iron4.7 mg
Magnesium79 mg
Phosphorus276 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A1.6 mcg
Vitamin E0.6 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate282 mcg
Choline70 mg
Water99 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.
Garbanzos Take some chick peas and plunge them into tepid salted water, and keep them at the same heat for a quarter of an hour, stirring them continually. When tender drain and wash them in several courses of water ; then throw them into boiling salt water
Cook this with the app: pantry check, scaling, and the assistant.