Olla Podrida

Ingredients

• iJ/2 lbs. of beef or veal
• a gallon of cold water
• i % lbs. of dried pease
• one good slice of raw, lean ham
• as many more vegetables as you like

Method

1. 1

   Combine meat, water, pease, and ham in a pot.

2. 2

   Simmer for an hour, skim, add salt, and cook for another half-hour.

3. 3

   Pour off broth and add prepared vegetables, cooking until done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 263. The excerpt below is the record exactly as published.

Olla Podrida. — Put iJ/2 lbs. of beef or veal into a soup-pot, with a gallon of cold water, i % lbs. of dried pease, one good slice of raw, lean ham, and any scraps of game or poultry that you may have at hand. Set the pot on the back of the stove, cover it closely, and let it simmer slowly for an hour ; then skim, and add salt to the taste. Re- turn the pot to the fire, and, after cooking for another half-hour, pour off the broth, which is to be served separately from the other ingredients. Now add as many more vegetables as you like

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