Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Ajiaco
From The Landmarks club cook book, 1903
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Boil prime potatos.
- plenty of lard or butter
- shredded onions.
- plenty of grated fresh cheese.
- Serve with hard-boiled eggs cut in four.
Method
Prepare a smother with salt, ground red chile, lard or butter, and onions.
Add cut potatoes and grated cheese.
Stir and add broth to avoid thickness.
Serve with hard-boiled eggs and sprinkle with parsley and grated cheese.
Nutrition per serving
569Calories
13 gProtein
5 gCarbs
56 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 5. The excerpt below is the record exactly as published.
AJIACO (PERU). Boil prime potatos. In a stew-pan prepare a smother with salt, ground red chile, plenty of lard or butter, and shredded onions. Put iy the potatos, cut up but not smashed, and plenty of grated fresh cheese. Stir well and add a little broth, that it be not too thick. Serve with hard-boiled eggs cut in four
Cook this with the app: pantry check, scaling, and the assistant.