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Carne con Chile
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
492Calories
68 gProtein
15 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein68 g
Carbohydrates15 g
Fiber2.9 g
Sugars7.1 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol247 mg
Sodium689 mg
Potassium1098 mg
Calcium67 mg
Iron7.1 mg
Magnesium77 mg
Phosphorus572 mg
Zinc15 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C15 mg
Vitamin A26 mcg
Vitamin E0.6 mg
Vitamin K6.1 mcg
Vitamin B61.2 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate49 mcg
Choline231 mg
Caffeine0 mg
Water359 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.
CARNE CON CHILE. Half pound salt or pickled pork, two pounds lean meat — mutton or beef — four onions, two tablespoonfuls of ground red chile, one can tomatos
Cook this with the app: pantry check, scaling, and the assistant.