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
Peruvian Albondigas
From The Landmarks club cook book, 1903
Serves 2
Garlic can be added.
A modern interpretation · AI-generated from the original record
Ingredients
- Boil mutton till tender
- large green chile peppers
- raisins
- stoned ripe olives
- hard-boiled eggs minced fine
- sauce of tomatos
- whole red chile peppers
- onion
- a little broth
Method
Scald the chile peppers and remove their skin.
Hash the mutton and mix with raisins, olives, and eggs to make stuffing.
Fill the peppers and place in a pot with a sauce of tomatoes, red chile peppers, raisins, onion, and broth.
Heat slowly for twenty minutes without stirring.
Nutrition per serving
528Calories
13 gProtein
104 gCarbs
12 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 6. The excerpt below is the record exactly as published.
PERUVIAN AEBONDIGAS. (Stuffed green peppers; the Mexican Albondiga is entirely different) : Boil mutton till tender. Scald large green chile peppers and remove their thin outer skin. Hash the meat and make it into a stuffing with raisins, stoned ripe olives and hard-boiled eggs minced fine. Fill the peppers with this stuffing, and put them in a pot in which has already been prepared a sauce of tomatos, whole red chile peppers, raisins, onion and a little broth
Cook this with the app: pantry check, scaling, and the assistant.