Puchero
From Around-the-world cook book, 1913
Serves 10
This is a standard dish in Spain, Mexico, and in all other Spanish-American countries. In Mexico it is known as 'Caldo.'
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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 10. The excerpt below is the record exactly as published.
PUCHERO ARGENTINE Beef, 4 pounds, Carrots, 2, Onions, 2, Cabbage, 1, small, Potatoes, 6, Ears of corn, 6, Peas (in the pod), 1 quart, String-beans, 1 quart, Turnips, 3
Cook this with the app: pantry check, scaling, and the assistant.