Eggs in Chile Blankets
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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
152Calories
5 gProtein
30 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories152 kcal
Protein4.8 g
Carbohydrates30 g
Fiber6.6 g
Sugars10 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0.3 mg
Sodium179 mg
Potassium413 mg
Calcium45 mg
Iron2.2 mg
Magnesium25 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A264 mcg
Vitamin E0.7 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate41 mcg
Choline22 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.
Eggs in Chile Blankets Roll a long- piece of clieese in strips of chile pei)pers roasted, peeled and seeded, fry in hot lard and serve with prepared Spanish saiiee on toast
Cook this with the app: pantry check, scaling, and the assistant.