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Peruvian Albondigas
From The Landmarks club cook book, 1903
Serves 2
Garlic can be added.
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
460Calories
12 gProtein
86 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein12 g
Carbohydrates86 g
Fiber8.4 g
Sugars60 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol12 mg
Sodium707 mg
Potassium1371 mg
Calcium152 mg
Iron7.5 mg
Magnesium79 mg
Phosphorus216 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C190 mg
Vitamin A98 mcg
Vitamin E2.4 mg
Vitamin K26 mcg
Vitamin B61 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate66 mcg
Choline48 mg
Caffeine0 mg
Water432 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 6. The excerpt below is the record exactly as published.
PERUVIAN AEBONDIGAS. (Stuffed green peppers; the Mexican Albondiga is entirely different) : Boil mutton till tender. Scald large green chile peppers and remove their thin outer skin. Hash the meat and make it into a stuffing with raisins, stoned ripe olives and hard-boiled eggs minced fine. Fill the peppers with this stuffing, and put them in a pot in which has already been prepared a sauce of tomatos, whole red chile peppers, raisins, onion and a little broth
Cook this with the app: pantry check, scaling, and the assistant.