Gaspacho
From The gourmet's guide to Europe, 1903
Gaspacho is a staple lunch for peasants and can be served iced.
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
Nutrition per serving
865Calories
73 gProtein
112 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories865 kcal
Protein73 g
Carbohydrates112 g
Fiber14 g
Sugars13 g
Total Fat9.8 g
Saturated Fat2.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol111 mg
Sodium910 mg
Potassium2423 mg
Calcium455 mg
Iron11 mg
Magnesium221 mg
Phosphorus856 mg
Zinc4.6 mg
Copper1.1 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A145 mcg
Vitamin E1.6 mg
Vitamin K115 mcg
Vitamin B62.4 mg
Vitamin B124.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)45 mg
Folate177 mcg
Choline35 mg
Caffeine0 mg
Water1065 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 151. The excerpt below is the record exactly as published.
Gaspacho is a cold mixture, the staple Spain 275 lunch of the peasant, who for a change eats in the vintage season a bunch of grapes and "some bread. The better classes drink it iced, and it makes its appearance at dinner with the salad. It is a compound of many things — bread crumbs, bonito fish, pepper, salt, tomatoes, oil, vinegar, garlic, cucumbers, all soaked well with water
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