Olla a la Malaga

Name: Olla a la Malaga
Ingredients: 1 pound fresh beef; 1/4 pound pearl barley; 1 pound jerked, or dried, beef; 1/2 pound ham; 1/4 pound white kidney beans; 1/2 pound rice, well washed; 1 bay leaf; Salt; 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

3459Calories

185 gProtein

339 gCarbs

145 gFat

Full nutrition (34 nutrients)

Calories3459 kcal

Protein185 g

Carbohydrates339 g

Fiber21 g

Sugars1.2 g

Total Fat145 g

Saturated Fat54 g

Monounsaturated Fat64 g

Polyunsaturated Fat5.6 g

Omega-30.2 g

Cholesterol490 mg

Sodium7157 mg

Potassium4203 mg

Calcium328 mg

Iron29 mg

Magnesium426 mg

Phosphorus2145 mg

Zinc32 mg

Copper2.3 mg

Manganese6.1 mg

Vitamin D3.9 mcg

Vitamin C0.2 mg

Vitamin A62 mcg

Vitamin E1.8 mg

Vitamin K7.7 mcg

Vitamin B63.3 mg

Vitamin B1211 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)43 mg

Folate574 mcg

Choline481 mg

Caffeine0 mg

Water438 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 50. The excerpt below is the record exactly as published.

OLLA A LA MALAGA 1 pound fresh beef !4 pound pearl barley 1 pound jerked, or dried, beef % pound rice, well washed l/2 pound ham Salt *4 pound white kidney beans Pepper 1 bay leaf

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