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Punchero
From Soyer's standard cookery, 1912
Serves 7
Thicken soup if necessary.
Presented as published in 1912. 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
598Calories
62 gProtein
13 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein62 g
Carbohydrates13 g
Fiber1.2 g
Sugars1.5 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol193 mg
Sodium1292 mg
Potassium1290 mg
Calcium95 mg
Iron5.5 mg
Magnesium76 mg
Phosphorus608 mg
Zinc13 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C53 mg
Vitamin A91 mcg
Vitamin E1.1 mg
Vitamin K81 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate19 mcg
Choline184 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 20. The excerpt below is the record exactly as published.
Punchero. Take a pig's foot, half a pound of ham, three pounds of lean beef and the giblets of a fowl. Cut all into moderate-sized pieces and place in a saucepan with two handfuls of split peas. Add sufficient water to cover and simmer for two hours. Now add half a cabbage, a head of lettuce, both coarsely cut, a sliced carrot, and a small bunch of mixed herbs. Let the whole simmer for an hour, then add six small sausages
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