Enchiladas— Mexican

Name: Enchiladas— Mexican
Ingredients: half a cup of lard; a pint of chile Colorado; six tortillas; a cup of ripe olives; three chopped hard-boiled eggs; half a cup of young green onions; half a cup of grated cheese

From Pan-Pacific cook book, 1915

If tortillas are unavailable, pancakes made of white cornmeal can be used.

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

2142Calories

55 gProtein

130 gCarbs

157 gFat

Full nutrition (34 nutrients)

Calories2142 kcal

Protein55 g

Carbohydrates130 g

Fiber10 g

Sugars9 g

Total Fat157 g

Saturated Fat61 g

Monounsaturated Fat69 g

Polyunsaturated Fat18 g

Omega-30.2 g

Cholesterol714 mg

Sodium3295 mg

Potassium860 mg

Calcium968 mg

Iron21 mg

Magnesium107 mg

Phosphorus1035 mg

Zinc6.1 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D5.7 mcg

Vitamin C22 mg

Vitamin A458 mcg

Vitamin E5.8 mg

Vitamin K237 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.5 mg

Folate352 mcg

Choline524 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 43. The excerpt below is the record exactly as published.

ENCHILADAS— MEXICAN Use two frying pans, in one of which heat half a cup of lard and in the other a pint of rhile Colorado (No. 116). Have ready six tortillas (No. 282), a cup of ripe olives, stoned and cut up, three chopped hard-boiled eggs, half a cup of young green onions

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