Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Papas Rellenas
From The Landmarks club cook book, 1903
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Mash potatos soft and moist
- season well with salt
- season well with pepper
- mince up cooked beef
- raisins
- clove
- a little good port wine
- minced hard-boiled egg
- stoned ripe olives
- fry in hot lard
Method
Mash the potatoes and season.
Make a cone of minced beef with raisins, clove, port wine, minced egg, and olives.
Cover with mashed potato to form a ball and fry in hot lard until golden brown.
Nutrition per serving
677Calories
40 gProtein
72 gCarbs
26 gFat
Estimated from matched ingredients across 2 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.
PAPAS RELLENAS (peru). (Stuffed Potatos) : Mash potatos soft and moist and sea- son well with salt and pepper. Mince up cooked beef, and make a cone of it, with raisins, clove, a little good port wine, minced hard-boiled egg and stoned ripe olives. Cover this with the batter of mashed potato, forming a ball, and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.