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Mexican Hot Dish
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
71Calories
3 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein2.8 g
Carbohydrates5.4 g
Fiber1.4 g
Sugars3.4 g
Total Fat4.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol7.9 mg
Sodium96 mg
Potassium292 mg
Calcium14 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A47 mcg
Vitamin E0.6 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 14. The excerpt below is the record exactly as published.
MEXICAN HOT DISH. Mrs. A. N. Bradshaw, 1920 Front street, San Diego.— Fry three or four slices of bacon, then add one or two sliced onions, three or four tomatoes, same of green chiles, and three small summer squashes; salt
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