Anchiladas
From Gancel's culinary encyclopedia of modern cooking, 1920
This dish can also be served with chili sauce.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1342Calories
88 gProtein
60 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1342 kcal
Protein88 g
Carbohydrates60 g
Fiber11 g
Sugars18 g
Total Fat86 g
Saturated Fat32 g
Monounsaturated Fat33 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol283 mg
Sodium3325 mg
Potassium1708 mg
Calcium1290 mg
Iron16 mg
Magnesium149 mg
Phosphorus1256 mg
Zinc9.7 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C298 mg
Vitamin A739 mcg
Vitamin E6 mg
Vitamin K42 mcg
Vitamin B61.8 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate95 mcg
Choline209 mg
Caffeine0 mg
Water795 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 129. The excerpt below is the record exactly as published.
Anchiladas, Small corn-meal pancake stuf. w. chop, chic¬ ken, onions, pimentos, olives, garlic, chili peppers, tom. thicken w. corn meal, rolled, cov. w. tom. sa. grated cheese aud gratin. Also enclosed in corn husks Chili sauce. Angiaise, Poached, gar. w. bouquet of fancy, vegetables, cream sauce. Anversoise, Braised or saute, gar. w. hop shoots, sup. sa. Aquitaine, Braised gar. w. slices of f.-gras, truf. cock’s combs and kidneys, mu. mad. sa. Archiduc, Saute, moisten w. brandy, add thick, cream or sup.-sa. Gar. w. asp-tips and truf. Argenteuil, Braised or saute, thick w. sup-sa. gar. w. asp-tips. Arlesienne, S'aut, gar. w. pounded ' tom. egg-plant French fried onions, mad-sa. w. tom. Armagnac, Saute, moisten w. brandy, reduced w. ere. add crawfish butter, slice of truf. Armenonville, Saute,’ moisten w. cream add celery and truf. in jul. noisette pot. around. Artichauts, S’aute w. raw sliced art. bottoms or in dice moisten w. wine and ch. glace meat. Aspic, Cold. Cov. w. chaud-froid sa. in dec. mould filled w. jelly. — 266 — POULTRY Aurore, Stuf. w. ch-fo-meat w. tom. puree, braised, au- rore sa. Baked Pie, See American or Chicken
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