Mexicandinner
Enchiladas
From Rare old receipts, 1906
Presented as published in 1906. 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
1052Calories
50 gProtein
139 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1052 kcal
Protein50 g
Carbohydrates139 g
Fiber3.8 g
Sugars38 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol782 mg
Sodium7609 mg
Potassium1281 mg
Calcium545 mg
Iron9.8 mg
Magnesium111 mg
Phosphorus855 mg
Zinc4.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D7.2 mcg
Vitamin C100 mg
Vitamin A407 mcg
Vitamin E2.6 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B123.8 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)9.2 mg
Folate329 mcg
Choline654 mg
Caffeine0 mg
Water633 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 10. The excerpt below is the record exactly as published.
ENCHILADAS. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. Make a chili sauce of a can of good tomatoes, four red peppers, 1 onion, 1 small edge of garlic chopped fine, a spoonful of salt, a little chili sauce, and a spoonful of sugar. Cook until all mixed. Then add three hard boiled eggs chopped fine, a dozen stoned olives and half a cup of scalded raisins. Make a batter as for French pan- cakes, 4 ounces sifted flour, 1 egg, 2% gills of milk and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.