Mexicandinner
Enchiladas No. 2
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
35Calories
2 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein2.4 g
Carbohydrates1.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.6 mg
Sodium137 mg
Potassium99 mg
Calcium69 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline2 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 3. The excerpt below is the record exactly as published.
Enchiladas No. 2 Use green chile sauce for Enchiladas No. 2, and filling of beef or veal, with onion or coddled or poached egg on top sprinkled with grated cheese, spoonful red chile sauce
Cook this with the app: pantry check, scaling, and the assistant.