Locro - Chilean

Name: Locro - Chilean
Ingredients: Parboil three good sized potatoes; a six-inch square of pumpkin; a handful of string-beans; in a large spoonful of color (No. 119); add half a cup of fresh corn

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

442Calories

12 gProtein

95 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories442 kcal

Protein12 g

Carbohydrates95 g

Fiber12 g

Sugars12 g

Total Fat2.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium27 mg

Potassium2179 mg

Calcium55 mg

Iron4.1 mg

Magnesium132 mg

Phosphorus341 mg

Zinc2 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K9 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.6 mg

Folate68 mcg

Choline54 mg

Caffeine0 mg

Water447 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 32. The excerpt below is the record exactly as published.

LOCRO— CHILEAN Parboil three good sized potatoes, cut in slices, a six-inch square of pumpkin, cut in cubes, and a handful of string- beans cut up. Fry a sliced onion and a branch of parsley until transparent in a large spoonful of co!6r (No. 119) ; add half a cup of fresh corn

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