Mexican Sauce

Name: Mexican Sauce
Ingredients: To one cup tomato sauce; 2 tablespoons chopped green pepper; 3 tablespoons chopped celery; 3 tablespoons chopped carrot

From Foods that will win the war, 1918

Presented as published in 1918. 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

107Calories

4 gProtein

20 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories107 kcal

Protein3.9 g

Carbohydrates20 g

Fiber4.9 g

Sugars9.7 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1074 mg

Potassium1102 mg

Calcium71 mg

Iron2.8 mg

Magnesium56 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A200 mcg

Vitamin E0.2 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline2.1 mg

Caffeine0 mg

Water308 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 39. The excerpt below is the record exactly as published.

MEXICAN SAUCE To one cup tomato sauce, add 2 tablespoons chopped green 3 tablespoons chopped celery pepper 3 tablespoons chopped carrot

Cook this with the app: pantry check, scaling, and the assistant.