Olla Podrida
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This dish is a full meal and is sometimes referred to simply as 'garbonzas'.
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
2062Calories
107 gProtein
286 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories2062 kcal
Protein107 g
Carbohydrates286 g
Fiber2.3 g
Sugars0.6 g
Total Fat51 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.7 g
Omega-30 g
Cholesterol500 mg
Sodium291 mg
Potassium3195 mg
Calcium387 mg
Iron23 mg
Magnesium410 mg
Phosphorus1487 mg
Zinc13 mg
Copper2.4 mg
Manganese10 mg
Vitamin D2.3 mcg
Vitamin C2.7 mg
Vitamin A230 mcg
Vitamin E1.8 mg
Vitamin K3 mcg
Vitamin B61.1 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate467 mcg
Choline406 mg
Caffeine0 mg
Water230 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 43. The excerpt below is the record exactly as published.
olla podrida, the national cocida, called either soup or stew, but in any case a full meal (see recipe). Though nearly everything goes into this olla, the chick peas or garbonzas are its characteristic feature. The dish is sometimes called just garbonzas, as we say "beans" for food. Next to chicken and eggs, Spain is distinguished for its chick peas and rice
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