Gazpadeo

Name: Gazpadeo
Ingredients: 2 tablespoons vinegar; Y2 onion, sliced; 2 tablespoons cold water; 1 garlic clove, minced; 3 slices bread; % cup olive oil; 2 green peppers; Salt and pepper

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

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

256Calories

9 gProtein

46 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories256 kcal

Protein8.8 g

Carbohydrates46 g

Fiber2.2 g

Sugars4.8 g

Total Fat3.3 g

Saturated Fat17 g

Monounsaturated Fat76 g

Polyunsaturated Fat12 g

Omega-30.9 g

Cholesterol0 mg

Sodium431 mg

Potassium106 mg

Calcium193 mg

Iron3 mg

Magnesium25 mg

Phosphorus103 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water93 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 77. The excerpt below is the record exactly as published.

GAZPADEO 2 tablespoons vinegar Y2 onion, sliced 2 tablespoons cold water 1 garlic clove, minced 3 slices bread % cup olive oil 2 green peppers Salt and pepper

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