Deviled Meat— Chilean

Name: Deviled Meat— Chilean
Ingredients: a tablespoon of English mustard; three of flour; two beaten eggs; salt; cayenne; a teaspoon of olive oil; a scant tablespoon of vinegar

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

314Calories

19 gProtein

23 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories314 kcal

Protein19 g

Carbohydrates23 g

Fiber2 g

Sugars1.5 g

Total Fat16 g

Saturated Fat4.2 g

Monounsaturated Fat10 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol372 mg

Sodium145 mg

Potassium290 mg

Calcium105 mg

Iron4.6 mg

Magnesium79 mg

Phosphorus359 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C1.2 mg

Vitamin A160 mcg

Vitamin E1.9 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.4 mg

Folate111 mcg

Choline314 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 42. The excerpt below is the record exactly as published.

DEVILED MEAT— CHILEAN Make a batter of a tablespoon of English mustard, three of flour, two beaten eggs, salt, cayenne, a teaspoon of olive oil and a scant tablespoon of vinegar

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