Mexicandinner
Sopa con Albondigas—Mexican
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
1645Calories
163 gProtein
105 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories1645 kcal
Protein163 g
Carbohydrates105 g
Fiber2.6 g
Sugars4.2 g
Total Fat65 g
Saturated Fat24 g
Monounsaturated Fat29 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol462 mg
Sodium465 mg
Potassium2858 mg
Calcium163 mg
Iron23 mg
Magnesium192 mg
Phosphorus1582 mg
Zinc38 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C25 mg
Vitamin A80 mcg
Vitamin E2.2 mg
Vitamin K112 mcg
Vitamin B63.9 mg
Vitamin B1218 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2 mg
Niacin (B3)47 mg
Folate281 mcg
Choline436 mg
Caffeine0 mg
Water644 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.
SOPA CON ALBONDIGAS— MEXICAN Chop a pound and a half of lean beef very fine. Mix it with three green onions, tops and all, several sprigs of fresh mint, several of green sage and of parsley — all chopped very fine separately on a board ; add two whole raw eggs, a tablespoon of lard and season well with pepper and salt. Roll into balls the size of a walnut, dust with flour, drop into two quarts of boiling water and simmer for an hour; SOUPS 27 then add half a can of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.