gluten-freedairy-free
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
- Sheep’s feet or pig’s feet thoroughly boiled
- parboiled potatos
- plenty of roasted peanuts
- seasoned with allspice
- add a little broth
Method
Boil the feet and quarter the potatoes.
Make a smother with roasted peanuts, both whole and ground, and season with allspice.
Fry together for ten minutes, stirring constantly.
If too thick, add broth.
Nutrition per serving
637Calories
26 gProtein
52 gCarbs
41 gFat
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.