Pastel de Salpor

Name: Pastel de Salpor
Ingredients: some potatoes; stringed beans; nectarines; long white turnips; tomatoes; garlic; onions; parsley; pepper; vinegar; sweet wine; fried breadcrumbs; a pound of corn flour; yolks of six eggs; sugar; salt; melted butter; capers; olives; pickles

From National viands à la mode, 1895

Presented as published in 1895. 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

1973Calories

38 gProtein

442 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1973 kcal

Protein38 g

Carbohydrates442 g

Fiber35 g

Sugars27 g

Total Fat9.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium44 mg

Potassium2310 mg

Calcium178 mg

Iron25 mg

Magnesium254 mg

Phosphorus651 mg

Zinc4.3 mg

Copper1.1 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A87 mcg

Vitamin E1.8 mg

Vitamin K57 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)30 mg

Folate785 mcg

Choline38 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Pastel de Salpor Cook some potatoes, stringed beans, nectarines, and long white turnips, all chopped and fried with tomatoes, garlic, onions, and parsley. Sprinkle with pepper, vinegar, sweet wine, and fried bread- crumbs, into which mix the yolk of an egg. Mix a pound of corn flour with the yolks of six eggs, sugar, salt, and melted butter, and put them on a dish ; add as condiments, capers, olives, and pickles

Cook this with the app: pantry check, scaling, and the assistant.