dinner
Chili Con Carne
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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
1864Calories
192 gProtein
26 gCarbs
105 gFat
Full nutrition (32 nutrients)
Calories1864 kcal
Protein192 g
Carbohydrates26 g
Fiber0.1 g
Sugars0 g
Total Fat105 g
Saturated Fat41 g
Monounsaturated Fat45 g
Polyunsaturated Fat4 g
Cholesterol662 mg
Sodium509 mg
Potassium3009 mg
Calcium187 mg
Iron18 mg
Magnesium208 mg
Phosphorus1839 mg
Zinc35 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K13 mcg
Vitamin B65.6 mg
Vitamin B1214 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)58 mg
Folate150 mcg
Choline784 mg
Caffeine0 mg
Water613 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 6. The excerpt below is the record exactly as published.
Chili Con Carne 2 pounds round steak i dove of garlic 2 tablespoons fat 4 chili peppers 4 tablespoons flour Salt
Cook this with the app: pantry check, scaling, and the assistant.