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Papas con Aji
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
705Calories
13 gProtein
16 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein13 g
Carbohydrates16 g
Fiber2.9 g
Sugars3 g
Total Fat66 g
Saturated Fat29 g
Monounsaturated Fat26 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol95 mg
Sodium387 mg
Potassium466 mg
Calcium381 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus286 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C82 mg
Vitamin A32 mcg
Vitamin E2.4 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline37 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 7. The excerpt below is the record exactly as published.
PAPAS CON AJI (PERU). (Peppered Potatos) : Boil potatos of the best quality, not too soft. Make a smother of the best red chile (Mexican pep- pers), much lard, fresh cheese chopped fine, a little chopped onion, and a little fine vinegar. Put this in a saucepan, put in the potatos whole, and stir well while cooking, about 20 min- utes. Add a little broth
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