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Mexican Chili Pork
From Farm and home cook book and housekeeper's assistant, 1907
Serves 7
Presented as published in 1907. 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
497Calories
18 gProtein
52 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein18 g
Carbohydrates52 g
Fiber11 g
Sugars22 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.4 g
Cholesterol53 mg
Sodium1055 mg
Potassium942 mg
Calcium112 mg
Iron2.9 mg
Magnesium80 mg
Phosphorus309 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C26 mg
Vitamin A44 mcg
Vitamin E0.8 mg
Vitamin K8.1 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate61 mcg
Choline80 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 107. The excerpt below is the record exactly as published.
Mexican Chili Pork Cut 1 lb bacon in small dice and fry brown, then add 9 onions, cut fine, and fry with the bacon until done, but not brown, then add 1 qt each tomatoes and baked beans, salt to taste, and plenty of pepper
Cook this with the app: pantry check, scaling, and the assistant.