dinnergluten-freedairy-freenut-free
Sancocho
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
- Take rump beef, with plenty of fat.
- soup bones
- some dried beef.
- Add a handful of rice
- and one of peas, soaked over night.
- a whole onion
- a couple of red chiles.
Method
In a pot, boil salted water and add the beef and bones.
Add rice and soaked peas.
When boiling again, skim and add parsnips, onion, and chiles.
When meat is tender, allow to settle.
Serve sprinkled with chopped green peppers, onions, parsley, and coriander.
Nutrition per serving
611Calories
95 gProtein
13 gCarbs
20 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 4. The excerpt below is the record exactly as published.
SANCOCHADO (PERU). In a pot set water to boil, salting it first. Take rump beef, with plenty of fat, soup bones, and some dried beef. Wash carefully, and put in the pot when the water boils. Add a handful of rice, and one of peas, soaked over night. When it boils again, skim thoroughly, and add parsnips cut up, a whole onion and a couple of red chiles.
Cook this with the app: pantry check, scaling, and the assistant.