Los Angeles
From Pan-Pacific cook book, 1915
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
1146Calories
67 gProtein
168 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1146 kcal
Protein67 g
Carbohydrates168 g
Fiber24 g
Sugars63 g
Total Fat27 g
Saturated Fat8.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol123 mg
Sodium944 mg
Potassium1826 mg
Calcium194 mg
Iron14 mg
Magnesium226 mg
Phosphorus871 mg
Zinc12 mg
Copper0.9 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A11 mcg
Vitamin E4.7 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate4.7 mcg
Choline17 mg
Caffeine0 mg
Water841 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 46. The excerpt below is the record exactly as published.
LOS ANGELES Roll out noodle paste (No. 468) very thin and cut in strips an inch wide (or use the wide ribbon macaroni). Make a quart of highly seasoned stew of any kind of wild game, adding tomato sauce, mushrooms, half a cup of ripe olives, two or three chilepepines, or tobasco sauce, and half a cup of raisins
Cook this with the app: pantry check, scaling, and the assistant.