dinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chili Con Carni
From Delta Gamma cook book, 1922
Serves 4
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
500Calories
49 gProtein
2 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein49 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars1.5 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.2 g
Cholesterol170 mg
Sodium136 mg
Potassium967 mg
Calcium60 mg
Iron4.8 mg
Magnesium66 mg
Phosphorus507 mg
Zinc9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K5.1 mcg
Vitamin B61.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate33 mcg
Choline200 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 15. The excerpt below is the record exactly as published.
Chili Con Carni Grind two pounds round steak and put in kettle with small lump of suet and cup of water. Add can of kidney beans or two cups of Mexican beans partially cooked. Senson with salt, sugar and red pepper or chih pepper and after cooldng half an hour add cup of cooked tomatoes
Cook this with the app: pantry check, scaling, and the assistant.