Chicken—Guatemalan
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
685Calories
54 gProtein
11 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein54 g
Carbohydrates11 g
Fiber2.1 g
Sugars7.6 g
Total Fat46 g
Saturated Fat13 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol376 mg
Sodium4684 mg
Potassium401 mg
Calcium178 mg
Iron1.8 mg
Magnesium68 mg
Phosphorus432 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C18 mg
Vitamin A102 mcg
Vitamin E1.6 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate26 mcg
Choline210 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 55. The excerpt below is the record exactly as published.
CHICKEN— GUATEMALAN Make a stuffing as follows : Chop a pound of fresh boiled pork fine. Fry a chopped onion, a bit of garlic and a large tomato in a tablespoon of color (No. 119). Season with salt, pepper, nutmeg and cinnamon and add the pork, three tablespoons of chopped pickles, two dozen raisins
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