Olla Podrida
From The new practical cookery guide, 1913
A traditional Spanish soup with a variety of meats and vegetables.
Presented as published in 1913. 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
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 27. The excerpt below is the record exactly as published.
Olla podrida — Spanish soup, rich consomme, served with fresh lean brisket of beef cooked in the soup, lean streaky salt pork, sheep’s tails, partridge, duck, chicken, savoy cabbage, lettuce
Cook this with the app: pantry check, scaling, and the assistant.