Olla Podrida
From The new practical cookery guide, 1913
This is a traditional Spanish soup.
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
Nutrition per serving
1844Calories
90 gProtein
258 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1844 kcal
Protein90 g
Carbohydrates258 g
Fiber37 g
Sugars16 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol175 mg
Sodium1341 mg
Potassium3341 mg
Calcium434 mg
Iron19 mg
Magnesium378 mg
Phosphorus1278 mg
Zinc12 mg
Copper1.8 mg
Manganese5.6 mg
Vitamin D1.5 mcg
Vitamin C148 mg
Vitamin A346 mcg
Vitamin E1.6 mg
Vitamin K168 mcg
Vitamin B62.6 mg
Vitamin B122 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)28 mg
Folate1026 mcg
Choline296 mg
Caffeine0 mg
Water1420 g
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 Consommes. 59 garbanzos, peas, Chorizo sausages, and rice
Cook this with the app: pantry check, scaling, and the assistant.