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Chili Con Carne
From Kentucky receipt book, 1903
Serves 2
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
554Calories
39 gProtein
42 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein39 g
Carbohydrates42 g
Fiber10 g
Sugars28 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol48 mg
Sodium2975 mg
Potassium1936 mg
Calcium93 mg
Iron7.2 mg
Magnesium119 mg
Phosphorus565 mg
Zinc9.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C85 mg
Vitamin A210 mcg
Vitamin E3.3 mg
Vitamin K43 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate241 mcg
Choline151 mg
Caffeine0 mg
Water566 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 8. The excerpt below is the record exactly as published.
One small bowl of chopped beef, 8 large fresh tomatoes, 2 tablespoons cooked Chili beans, 1 large onion, y^ small Chili pepper, 1 teaspoon sugar, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.