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Puchero (Spanish Soup)
From With a saucepan over the sea, 1902
Serves 7
Common to rich and poor.
Presented as published in 1902. 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
591Calories
62 gProtein
12 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein62 g
Carbohydrates12 g
Fiber1.1 g
Sugars1.6 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol193 mg
Sodium1157 mg
Potassium1296 mg
Calcium85 mg
Iron5.6 mg
Magnesium76 mg
Phosphorus620 mg
Zinc13 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C27 mg
Vitamin A109 mcg
Vitamin E1.2 mg
Vitamin K60 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate33 mcg
Choline186 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.
PUCHERO. (Spanish Soup.) This also is a national dish, common to rich and poor. Cut up three pounds of beef, i pig's foot, j^ pound of ham, the giblets of a fowl, and three handfuls of garbanzos, or chick peas. Simmer 2 hours, add a slice of pumpkin, free from seeds, i large carrot, i head of lettuce, }4 a cabbage, and a bunch of herbs. Cook i hour longer, add 6 small sausages
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