Spanish Olla
From Cassell's dictionary of cookery, 1892
Serves 8
Reportedly favored by the Marquis Chapin.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1870. The excerpt below is the record exactly as published.
Spanish Olla.— The Spanish OUa, as communicated by Don Felix Antonio de Al- varado, a native of the city of Seville, in Spain, is made as follows:— "The true oUa which they make in Spain is composed of several sorts of meat, as beef, mutton, veal, and bacon ; then put in also the cars and feet of a hog, a pullet, with some sausages; moreover, they put in colewoi-ts, turnips, and Spanish peas, which they call garvan(;os. It must all be boiled together for four hours
Cook this with the app: pantry check, scaling, and the assistant.