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Enchiladas
From The Landmarks club cook book, 1903
Serves 6
Recipe attributed to Mrs. Henry Worthington.
Presented as published in 1903. 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
582Calories
19 gProtein
98 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein19 g
Carbohydrates98 g
Fiber21 g
Sugars27 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol49 mg
Sodium891 mg
Potassium1319 mg
Calcium249 mg
Iron6.3 mg
Magnesium85 mg
Phosphorus310 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C20 mg
Vitamin A896 mcg
Vitamin E2.9 mg
Vitamin K69 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.7 mg
Folate71 mcg
Choline87 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 14. The excerpt below is the record exactly as published.
ENCHILADAS. Fifteen dried peppers, half a pint of California olives, one cup of grated cheese, four tablespoonfuls of minced chives or onions, two cups of corn meal, half a cup of flour, half a tea spoonful of salt, tablespoonful of lard or shortening, one egg, tablespoonful of vinegar
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