Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Chupe
From The Landmarks club cook book, 1903
Serves 2
Chupe is considered one of the most delicious soups in the world.
A modern interpretation · AI-generated from the original record
Ingredients
- Boil potatos, white or sweet.
- the large Barataria shrimps will do. In default of them, use slices of any large, meaty fresh fish — cod, halibut, etc.
- A smother is made in a pot, with butter.
- a pinch of sweet marjoram
- a little strong vinegar
- a little pepper
- quarter of a pound of fresh cream cheese
- break into it four eggs.
Method
Boil potatoes, then make a smother in a pot with butter, salt, marjoram, vinegar, and pepper.
Add halved potatoes, shrimps or fish, cream cheese, and eggs.
Pour boiling water from the potatoes over it and boil slowly for an hour.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 4. The excerpt below is the record exactly as published.
CHUPE, the “national soup" OF PERU. Boil potatos, white or sweet. Shrimps are the highest touch of Chupe, but in Peru they are as large as a young lobster. The large Barataria shrimps will do. In default of them, use slices of any large, meaty fresh fish — -cod, halibut, etc. A smother is made in a pot, with butter, salt, a pinch of sweet marjoram, a little strong vinegar and a little pepper. Into this put successively the potatos, cut in halves, the shrimps or fish, quarter of a pound (for an ordinary family) of fresh cream cheese, cut up into pieces the size of the finger, and break into it four eggs.
Cook this with the app: pantry check, scaling, and the assistant.