Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sweet Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pinch of sweet marjoram
- a handful of rice
- a piece of fresh pork tenderloin
- a pound of lard
- a small piece of hard-boiled egg
- four eggs
- four eggs till very light
- one end spanish-american cookery
- four roasted peanut kernels
- salt
- vinegar
- pepper
- parsley
Directions
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. Pour on the boiling water in which the po- tatos were cooked, and boil slowly for an hour. Properly made, Chupe is admitted by travelers to be one of the most delicious soups in the world.
SANCOCHADO (PERU).
In a pot set water to boil, salting it first. Take rump beef, with plenty of fat, soup bones, and some dried beef. Wash carefully, and put in the pot when the water boils. Add a handful of rice, and one of peas, soaked over night. When it boils again, skim thoroughly, and add parsnips cut up, a whole onion and a couple of red chiles. When the meat is very ten- der, set back and allow to settle. In serving, the soup should be sprinkled with green peppers, onions, parsley and coriander, all chopped very fine.
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 in 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 ; and sprinkle with chopped parsley and grated cheese.
■* LANDMARKS CLUB COOK BOOK.
TORREJAS DE PESCADO (PERU).
(Fish fritters) : Take fried fish, remove all bones and pick to bits. Chop onion, parsley, marjoram and tomatos, and stir well together. In separate dish beat up two to four eggs till very light; pour into them, without stopping beating, the minced onion, etc. When these are well beaten together, add a little flour and continue beating until the whole is well mixed. Then add the picked-up fish, pepper and salt, all the time beat- ing the batter. Have a pan of hot lard ready, as for dough- nuts, and drop the batter into this, a spoonful at a time, and cook them a delicate brown.
Very delicious shrimp fritters are made in the same way.
LOMITO (PERU).
Take a piece of fresh pork tenderloin and slice it as for beefsteak. Take a plenty of ground chile, a little cayenne pep- per, and dissolve all in good vinegar. Put the slices in this for one hour, and then lay them aside to dry off. To use, grease them with a little butter, and broil.
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 like doughnuts, to a golden brown.
TAMAL CRIOLLO (PERU).
(Creole Tamales) : Take white hulled corn and mash thor- oughly. Put in a clean covered dish. Put in a pot to boil, a little water with morsels of fresh pork (or chicken), with salt. When it comes to a boil, take out the meat and wet up the corn-dough with this broth. Warm a pound of lard or but- ter, add ground chile and a little anise, and mix this thoroughly with the dough. Fry the pieces of meat well with a little lard and plenty of ground chile. Make a wrapper of clean corn husks six or eight inches long, lapping so they will thoroughly enclose an oblong roll two inches in diameter. Tie one end
SPANISH-AMERICAN COOKERY. •*
with corn husk. Lift half the wrapper, and in the lower cradle put a handful of the corn-dough ; nest in its center a piece of the meat, a little of the sauce in which the meat was fried, a stoned ripe olive, three or four roasted peanut kernels (peeled), and a small piece of hard-boiled egg. Cover all with another portion of the corn-dough, draw the corn-husk wrap- per over the whole and tie the other end, making the package oblong. A pot of boiling water, fairly salted, must be ready; and in this the tamales should be boiled three hours.
HUATIA (PERU).
Boil fresh pork and then fry it. Boil good sweet potatos separately. Prepare a sauce with plenty of lard, ground chile, salt, cumin and the juice of a sour orange (or lemon) in a stew- pan. Put in the meat, cut in pieces, and the sweet potato in slices, and cook slowly two hours.
P.IFSTEK A LA CHORRILLANA (PERU).
In a smother of tomatos, onions, pepper, shredded green pep^ pers and a little vinegar, all with plenty of lard, cook the beef- steak in slices until thoroughly done. Serve with boiled sweet and white potatos, sliced.