dinner
Chili con carne
From Gancel's culinary encyclopedia of modern cooking, 1920
A traditional Mexican dish.
Presented as published in 1920. 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
798Calories
102 gProtein
24 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein102 g
Carbohydrates24 g
Fiber6.4 g
Sugars12 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol299 mg
Sodium893 mg
Potassium2309 mg
Calcium123 mg
Iron12 mg
Magnesium131 mg
Phosphorus1024 mg
Zinc25 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C52 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K9 mcg
Vitamin B62.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate55 mcg
Choline290 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 90. The excerpt below is the record exactly as published.
Chili con carne, Mexican beef cut in big dice w. chop¬ ped onions, chili pepper, tom. pu. highly sea., smothe¬ red, served frijoles separately or^mixed w. meat. Choesels, Use chopped onions
Cook this with the app: pantry check, scaling, and the assistant.