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Chillo
From Cookery and housekeeping, 1882
Serves 5
Presented as published in 1882. 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
526Calories
6 gProtein
21 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein5.9 g
Carbohydrates21 g
Fiber2.7 g
Sugars4.9 g
Total Fat47 g
Saturated Fat28 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2 g
Cholesterol139 mg
Sodium112 mg
Potassium617 mg
Calcium64 mg
Iron0.8 mg
Magnesium38 mg
Phosphorus121 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K66 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate33 mcg
Choline16 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 72. The excerpt below is the record exactly as published.
Chillo.' Take the lean part of half a loin of mutton (not cooked) and chop fine. Chop very fine a small portion of the fat, taking care there is no skin ; add salt and black pepper, and mix thoroughly. Slice two large onions and one cucumber, from which the seeds must be carefully removed, two lettuces cut into shreds, \ pint young green peas, a bunch of thyme, \ lb. clarified butter, and a small tea- cup of weak broth
Cook this with the app: pantry check, scaling, and the assistant.