Perchero
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
4366Calories
519 gProtein
188 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories4366 kcal
Protein519 g
Carbohydrates188 g
Fiber31 g
Sugars50 g
Total Fat172 g
Saturated Fat63 g
Monounsaturated Fat78 g
Polyunsaturated Fat8.3 g
Omega-30.2 g
Cholesterol1497 mg
Sodium1565 mg
Potassium10759 mg
Calcium630 mg
Iron58 mg
Magnesium737 mg
Phosphorus5335 mg
Zinc127 mg
Copper2.8 mg
Manganese3.9 mg
Vitamin D2.3 mcg
Vitamin C197 mg
Vitamin A524 mcg
Vitamin E4.6 mg
Vitamin K238 mcg
Vitamin B614 mg
Vitamin B1259 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)5.4 mg
Niacin (B3)139 mg
Folate464 mcg
Choline1414 mg
Caffeine0 mg
Water2705 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 11. The excerpt below is the record exactly as published.
Perchero Place five pounds of beef in a large pot half filled with water. Boil for three hours, having seasoned well with salt and pepper. Then add a large piece of pumpkin cut in pieces, a pint of string beans, a cup of corn, a large onion sliced, a carrot and a turnip diced, and a bell pepper minced. Simmer for half an hour. Then add half a cup of rice and one teaspoonfulof saffron
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