vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Stuff
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
25Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.9 g
Carbohydrates5.5 g
Fiber1 g
Sugars1.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium241 mg
Calcium24 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline3.6 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Hot Stuff Cut equal portions of celery and tomatoes and half as much green pepper and onion
Cook this with the app: pantry check, scaling, and the assistant.