Puchero (Da Silvia)

Name: Puchero (Da Silvia)
Ingredients: two pounds of brisket of beef; a pig's ear; some chicken giblets; half a pound of ham; three handfuls of well-soaked garbanzos; two leeks; a bunch of chervil; a bunch of mint; a large carrot; half a blanched savoy cabbage; a slice of pumpkin

From National viands à la mode, 1895

Presented as published in 1895. 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

1545Calories

257 gProtein

8 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1545 kcal

Protein257 g

Carbohydrates7.8 g

Fiber7.2 g

Sugars9.3 g

Total Fat54 g

Saturated Fat19 g

Monounsaturated Fat23 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol680 mg

Sodium4047 mg

Potassium4685 mg

Calcium289 mg

Iron20 mg

Magnesium279 mg

Phosphorus2419 mg

Zinc48 mg

Copper1.1 mg

Manganese0.7 mg

Vitamin D1.6 mcg

Vitamin C6.2 mg

Vitamin A638 mcg

Vitamin E3.2 mg

Vitamin K19 mcg

Vitamin B67 mg

Vitamin B1215 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)67 mg

Folate107 mcg

Choline852 mg

Caffeine0 mg

Water1050 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Puchero (Da Silvia) Take two pounds of brisket of beef, a pig's ear, some chicken giblets, half a pound of ham, and three handfuls of well-soaked * garbanzos,' and put them in an earthenware pot. Moisten the meat with plenty of water, skim well, and when it all boils set it on one side of the stove to simmer for a couple of hours. Then add two leeks, a bunch of chervil, a bunch of mint, a large carrot, half a blanched savoy cabbage, and a slice of pumpkin

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