Mexicandinner

Chile Rellenos— Mexican

Name: Chile Rellenos— Mexican
Cuisine: Mexican
Ingredients: six bell peppers; two cups of chopped cold meat; a chopped onion; half a cup of blanched almonds; two thick slices of bread; salt; paprika; two eggs

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

941Calories

40 gProtein

101 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein40 g

Carbohydrates101 g

Fiber20 g

Sugars13 g

Total Fat45 g

Saturated Fat6.1 g

Monounsaturated Fat24 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol372 mg

Sodium435 mg

Potassium2362 mg

Calcium456 mg

Iron8.1 mg

Magnesium297 mg

Phosphorus768 mg

Zinc5.2 mg

Copper1.4 mg

Manganese2.9 mg

Vitamin D2 mcg

Vitamin C907 mg

Vitamin A160 mcg

Vitamin E17 mg

Vitamin K0.9 mcg

Vitamin B62.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)11 mg

Folate303 mcg

Choline336 mg

Caffeine0 mg

Water1081 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 40. The excerpt below is the record exactly as published.

CHILE RELLENOS— -MEXICAN Roast six bell peppers until the skin will peel off; make an incision, remove the seeds and veins and fill with a mince made of two cups of chopped cold meat, a chopped onion fried, half a cup of blanched almonds, chopped, and two ENTREES AND LUNCH DISHES 77 thick slices of bread soaked in cream, salt and paprika. Beat the whites of two eggs

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