Pisto

Name: Pisto
Ingredients: addition of potatoes; blanched dice of streaky bacon; dice of tomatoes; French beans; peas; a little garlic; grated cheese

From The new practical cookery guide, 1913

Presented as published in 1913. 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

1888Calories

82 gProtein

112 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories1888 kcal

Protein82 g

Carbohydrates112 g

Fiber32 g

Sugars15 g

Total Fat124 g

Saturated Fat49 g

Monounsaturated Fat45 g

Polyunsaturated Fat16 g

Omega-30.6 g

Cholesterol256 mg

Sodium2465 mg

Potassium2869 mg

Calcium906 mg

Iron7.3 mg

Magnesium272 mg

Phosphorus1349 mg

Zinc10 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D0.9 mcg

Vitamin C125 mg

Vitamin A458 mcg

Vitamin E2.8 mg

Vitamin K55 mcg

Vitamin B61.9 mg

Vitamin B122.2 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)17 mg

Folate304 mcg

Choline191 mg

Caffeine0 mg

Water701 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 40. The excerpt below is the record exactly as published.

Pisto — Brunoise roots, with addition of potatoes, cooked in light consomme, basil flavour, blanched dice of streaky bacon, dice of tomatoes, French beans, peas, thickened with pounded fat bacon, a little garlic, and grated cheese

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