dairy-freenut-free
Guiso
From The Landmarks club cook book, 1903
Serves 1
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
- Toast some red peppers
- soak them in tepid water
- a piece of bread fried in lard
- a little bit of chocolate
- some cinnamon
- a little stock
- a small bit of pork
Method
Toast red peppers without burning, soak until soft, then grind with fried bread, chocolate, cinnamon, and stock.
Heat in a saucepan, add minced pork, and boil until ready.
Nutrition per serving
724Calories
55 gProtein
47 gCarbs
34 gFat
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 6. The excerpt below is the record exactly as published.
guiso (stuffing), tie up and steam for about four hours. Guiso. — Toast some red peppers, taking care that they do not burn ; then soak them in tepid water until they are soft. Remove the seeds and veins ; grind in a mortar with a piece of bread fried in lard a little bit of chocolate, some cinnamon, all moistened with a little stock, in which a small bit of pork
Cook this with the app: pantry check, scaling, and the assistant.