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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
Method
Nutrition per serving
724Calories
55 gProtein
47 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein55 g
Carbohydrates47 g
Fiber4.5 g
Sugars15 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol156 mg
Sodium420 mg
Potassium1037 mg
Calcium204 mg
Iron6 mg
Magnesium109 mg
Phosphorus606 mg
Zinc5.8 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C0.3 mg
Vitamin A5.6 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B61.5 mg
Vitamin B121.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate2.5 mcg
Choline120 mg
Caffeine11 mg
Water185 g
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
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