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Patitas con Mani
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
550Calories
24 gProtein
32 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein24 g
Carbohydrates32 g
Fiber9.8 g
Sugars4.1 g
Total Fat41 g
Saturated Fat6.7 g
Monounsaturated Fat20 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium12 mg
Potassium1046 mg
Calcium67 mg
Iron2.1 mg
Magnesium162 mg
Phosphorus370 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.3 mcg
Vitamin E5.3 mg
Vitamin K2.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)12 mg
Folate109 mcg
Choline56 mg
Caffeine0 mg
Water90 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 7. The excerpt below is the record exactly as published.
PATITAS CON MAN I (PERU). (Trotters with Peanuts) : Sheep’s feet or pig’s feet thor- oughly boiled ; parboiled potatos, quartered, are to be put in a smother made with plenty of roasted peanuts, part whole, pai t ground up, and seasoned with allspice. Fry all together in this batter for ten minutes, stirring constantly. If very thick, add a little broth
Cook this with the app: pantry check, scaling, and the assistant.