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Calabacitos con Chile Verde

Name: Calabacitos con Chile Verde
Yield: 6 servings
Ingredients: half pound salt pork; two summer squash; one can of corn; two onions; six green peppers

From The Landmarks club cook book, 1903

Serves 6

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

346Calories

2 gProtein

8 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories346 kcal

Protein2.3 g

Carbohydrates8.2 g

Fiber1.5 g

Sugars3.3 g

Total Fat34 g

Saturated Fat12 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.9 g

Cholesterol22 mg

Sodium6.2 mg

Potassium180 mg

Calcium15 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus47 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C20 mg

Vitamin A1.9 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate16 mcg

Choline8.9 mg

Caffeine0 mg

Water83 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 12. The excerpt below is the record exactly as published.

CALABACITOS CON CHILE VERDE. Half pound salt pork, two summer squash, one can of corn or the same amount of green corn cut from the cob, two onions, six green peppers

Cook this with the app: pantry check, scaling, and the assistant.