gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Papas Rellenas
From The Landmarks club cook book, 1903
Serves 2
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
670Calories
39 gProtein
79 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein39 g
Carbohydrates79 g
Fiber7.4 g
Sugars49 g
Total Fat24 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol115 mg
Sodium935 mg
Potassium1288 mg
Calcium177 mg
Iron9.3 mg
Magnesium75 mg
Phosphorus421 mg
Zinc7.9 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C2.4 mg
Vitamin A77 mcg
Vitamin E2 mg
Vitamin K11 mcg
Vitamin B60.9 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate19 mcg
Choline137 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.
PAPAS RELLENAS (peru). (Stuffed Potatos) : Mash potatos soft and moist and sea- son well with salt and pepper. Mince up cooked beef, and make a cone of it, with raisins, clove, a little good port wine, minced hard-boiled egg and stoned ripe olives. Cover this with the batter of mashed potato, forming a ball, and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.