Jiffy Chile
From The Williamston cook book, 1950
Mrs. Alex Jones.
Presented as published in 1950. 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
763Calories
26 gProtein
132 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein26 g
Carbohydrates132 g
Fiber7.1 g
Sugars19 g
Total Fat15 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat5.7 g
Omega-30.5 g
Cholesterol9.1 mg
Sodium1065 mg
Potassium534 mg
Calcium438 mg
Iron8.8 mg
Magnesium74 mg
Phosphorus320 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.3 mcg
Vitamin E0.7 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate258 mcg
Choline42 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 30. The excerpt below is the record exactly as published.
JIFFY CHILE 34 lb. hamburger Catsup to taste. 1 small onion
Cook this with the app: pantry check, scaling, and the assistant.