vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bernalillo Chile Sauce
From The Landmarks club cook book, 1903
Serves 5
Recipe attributed to Hannah M. Lund.
Presented as published in 1903. 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
536Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein1.6 g
Carbohydrates131 g
Fiber2.7 g
Sugars125 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1203 mg
Potassium260 mg
Calcium40 mg
Iron1 mg
Magnesium19 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline8.9 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 14. The excerpt below is the record exactly as published.
BERNALILLO CHILE SAUCE. ' Twelve large tomatos, twelve green chiles, twelve medium onions, chop well; three cups sugar, three cups vinegar, two teaspoons allspice, one teaspoon cayenne pepper, two heaping teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.