Creole Sauce

Name: Creole Sauce
Ingredients: 3 slices of bacon; 14%4 cup chopped onions; 1 cup of tomatoes; 1 green pepper; A little chopped parsley

From The housewife's aid, 1950

Recipe by Mrs. R. E. Copeland.

Presented as published in 1950. 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

245Calories

9 gProtein

13 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein8.8 g

Carbohydrates13 g

Fiber3.7 g

Sugars7.3 g

Total Fat18 g

Saturated Fat6.1 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol32 mg

Sodium647 mg

Potassium571 mg

Calcium36 mg

Iron0.9 mg

Magnesium29 mg

Phosphorus137 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C23 mg

Vitamin A68 mcg

Vitamin E1 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3 mg

Folate37 mcg

Choline38 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 6. The excerpt below is the record exactly as published.

CREOLE SAUCE (For Beef Loaf and Roast Beef) 3 slices of bacon 14%4 cup chopped onions 1 cup of tomatoes 1 green pepper A little chopped parsley

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