Tortas de Ternera—Peruvian

Name: Tortas de Ternera—Peruvian
Ingredients: a pound of veal; half a cup of almonds; a hard egg; half a cup of sliced olives; a cup of broth; a tablespoon of brown roux

From Pan-Pacific cook book, 1915

Refer to Spanish sauce No. 141 and tomato sauce No. 143.

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

1289Calories

110 gProtein

35 gCarbs

76 gFat

Full nutrition (33 nutrients)

Calories1289 kcal

Protein110 g

Carbohydrates35 g

Fiber9.9 g

Sugars3.7 g

Total Fat76 g

Saturated Fat17 g

Monounsaturated Fat38 g

Polyunsaturated Fat10 g

Cholesterol379 mg

Sodium1449 mg

Potassium2155 mg

Calcium332 mg

Iron10 mg

Magnesium287 mg

Phosphorus1309 mg

Zinc16 mg

Copper1.4 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A19 mcg

Vitamin E2.9 mg

Vitamin K1.9 mcg

Vitamin B62.1 mg

Vitamin B126.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)40 mg

Folate71 mcg

Choline28 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 51. The excerpt below is the record exactly as published.

TORTAS DE TERNERA— PERUVIAN Chop a pound of veal very fine, mix it with half a cup of almonds — blanched, chopped and pounded — a hard egg, cut up, and half a cup of sliced olives. Put all in a saucepan with a cup of broth, salt and pepper to taste. Stew until the veal is cooked; then add a tablespoon of brown roux

Cook this with the app: pantry check, scaling, and the assistant.