Spanish Olla Podrida
A historical recipe from Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873).
A historical recipe
Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking; also, Many Directions for Securing Health and Happiness, by Catharine Esther Beecher (1873). Project Gutenberg eBook #55734.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873). Digitised by Project Gutenberg, eBook #55734 (https://www.gutenberg.org/ebooks/55734). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four ounces of salt pork
- two pounds of fresh beef
- a pound of ham
- a gill of peas
- a head of cabbage
- two cloves of garlic
- a pinch of powdered mace
- two onions
- ten pepper
Method
- Fry four ounces of salt pork in the pot, and, when partly done, add two pounds of fresh beef and a quarter of a pound of ham.
- Add two tea-spoonfuls of salt in cold water, and only enough just to cover the meat.
- Skim carefully the first half-hour, and then add a gill of peas, (if dried, soak them an hour first,) half a head of cabbage, one carrot, one turnip, two leeks, three stalks of celery, three stalks of parsley, two stalks of thyme, two cloves, two onions sliced, two cloves of garlic, ten pepper-corns, and a pinch of powdered mace or nutmeg.
- Simmer steadily for five hours.
- When the water is too low, add that which is boiling.
- Put the meat on a platter, and the vegetables around it.
- Strain the liquor on to toasted bread in a soup-dish.
- All these articles can be obtained at grocers’ or markets in our large cities, and of course can be procured in the country.