gluten-freenut-free
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
- Boil potatos of the best quality
- the best red chile
- much lard
- fresh cheese chopped fine
- a little chopped onion
- a little fine vinegar
- add a little broth
Method
Boil the potatoes until firm.
Make a smother with red chile, lard, fresh cheese, onion, and vinegar.
Stir in the whole potatoes and cook for about 20 minutes, adding broth to prevent thickness.
Nutrition per serving
760Calories
14 gProtein
22 gCarbs
69 gFat
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
Cook this with the app: pantry check, scaling, and the assistant.