vegetarianveganpescatariangluten-freedairy-freeegg-freefish-freeshellfish-free
Cherokee
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
38Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.8 g
Carbohydrates4.7 g
Fiber1.3 g
Sugars1.3 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium41 mg
Potassium97 mg
Calcium12 mg
Iron0.4 mg
Magnesium7.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A88 mcg
Vitamin E1.3 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.8 mcg
Choline2.7 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 74. The excerpt below is the record exactly as published.
Cherokee— Ingredients—One eggspoonful of cayenne, 5 cloves of garlic, an eggcupful of soy, 14 an eggcupful of walnut ketchup, 1 pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.