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Chinese Chi 10
From Around-the-world cook book, 1913
Serves 5
Presented as published in 1913. 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
485Calories
33 gProtein
10 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein33 g
Carbohydrates9.6 g
Fiber1 g
Sugars2.5 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.7 g
Cholesterol127 mg
Sodium133 mg
Potassium688 mg
Calcium55 mg
Iron3.1 mg
Magnesium54 mg
Phosphorus342 mg
Zinc6.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate46 mcg
Choline3.7 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 32. The excerpt below is the record exactly as published.
CHINESE CHI 10 Lamb, 2 pounds, Onions, 2 (sliced). Lettuce, 1 small head. Dried flageolets (black beans), 1 cup. Cold water, 1 pint, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.