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Calabacitos con Queso
From The Landmarks club cook book, 1903
Serves 4
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
49Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein1.6 g
Carbohydrates11 g
Fiber2.3 g
Sugars4.8 g
Total Fat0.2 g
Saturated Fat0.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium6.1 mg
Potassium319 mg
Calcium28 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate33 mcg
Choline8.7 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 13. The excerpt below is the record exactly as published.
two summer squash, one can of corn or the same amount of green corn cut from the cob, two onions, six green peppers. Fry onions and salt pork together, then add the vegetables and enough water to cook well. It should cook down very dry when done so that a little cream may be added before serving. Miss H. Knickerbocker. CALABACITOS CON QUESO. Take one tablespoon ful olive oil, put in two onions and six green peppers chopped fine, fry a few minutes. Cut two sum- mer squash into small squares, two or three tomatos
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