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Stewed Garbanzos
From Vegetarian Cook Book, 1904
Serves 1
Garbanzos do not cook soft like other legumes but should mash when pressed.
Presented as published in 1904. 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
269Calories
15 gProtein
45 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories269 kcal
Protein15 g
Carbohydrates45 g
Fiber12 g
Sugars7.9 g
Total Fat4.2 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium399 mg
Potassium477 mg
Calcium80 mg
Iron4.7 mg
Magnesium79 mg
Phosphorus276 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A1.6 mcg
Vitamin E0.6 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate282 mcg
Choline70 mg
Water99 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 36. The excerpt below is the record exactly as published.
STEWED GARBANZOS Garbanzos belong to the legume family, with peas, beans, etc. They have a meaty flavor distinct to themselves, and make a desirable change in one's dietary. They are no more expensive than lentils, and can be obtained by any purveyor. They do not cook soft when done, like other legumes, but should mash when pressed between the thumb and finger. Soak over night, wash well, and start to cook in cold water, cooking slowly until tender, which will re- quire four or five hours
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