Color— Chilean

Name: Color— Chilean
Ingredients: a cup of beef suet; half a chopped onion; three sweet red peppers; a third of a teaspoon of cayenne

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

2067Calories

5 gProtein

10 gCarbs

223 gFat

Full nutrition (33 nutrients)

Calories2067 kcal

Protein4.9 g

Carbohydrates10 g

Fiber2 g

Sugars3.3 g

Total Fat223 g

Saturated Fat124 g

Monounsaturated Fat75 g

Polyunsaturated Fat7.6 g

Cholesterol161 mg

Sodium20 mg

Potassium258 mg

Calcium26 mg

Iron0.8 mg

Magnesium16 mg

Phosphorus71 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C70 mg

Vitamin A16 mcg

Vitamin E3.8 mg

Vitamin K9.4 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate39 mcg

Choline18 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 21. The excerpt below is the record exactly as published.

COLOR— CHILEAN Heat a cup of beef suet in a frying pan ; add half a chopped onion, three sweet red peppers, chopped, or a third of a teaspoon of cayenne

Cook this with the app: pantry check, scaling, and the assistant.