Puree of Garbanzos

Name: Puree of Garbanzos
Ingredients: a cup of garbanzos; a slice of salt pork, or ham; a large onion; a chile pepper; one or two tomatoes; three quarts of water

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

464Calories

25 gProtein

78 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories464 kcal

Protein25 g

Carbohydrates78 g

Fiber22 g

Sugars26 g

Total Fat8.3 g

Saturated Fat1.5 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat2.9 g

Cholesterol16 mg

Sodium898 mg

Potassium1472 mg

Calcium223 mg

Iron6.9 mg

Magnesium158 mg

Phosphorus450 mg

Zinc3.8 mg

Copper1 mg

Manganese2.2 mg

Vitamin D0.2 mcg

Vitamin C36 mg

Vitamin A316 mcg

Vitamin E1.9 mg

Vitamin K38 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5 mg

Folate340 mcg

Choline125 mg

Caffeine0 mg

Water3203 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 12. The excerpt below is the record exactly as published.

PUREE OF GARBANZOS Soak a cup of garbanzos (a species of dried Spanish peas), for a few hours in cold water ; put in a soup kettle with a slice of salt pork, or ham, a large onion, sliced, a chile pepper, one or two tomatoes and a kitchen bouquet ; also any remains of chicken bones ; cover with three quarts of water

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