Mexican Sauce

Name: Mexican Sauce
Ingredients: four large tomatoes; three green peppers; one onion; one-half cupful of vinegar; four slices fried bacon

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

918Calories

54 gProtein

83 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein54 g

Carbohydrates83 g

Fiber27 g

Sugars20 g

Total Fat46 g

Saturated Fat16 g

Monounsaturated Fat19 g

Polyunsaturated Fat8.5 g

Omega-30.4 g

Cholesterol119 mg

Sodium2063 mg

Potassium2955 mg

Calcium435 mg

Iron10 mg

Magnesium234 mg

Phosphorus748 mg

Zinc5.6 mg

Copper1.5 mg

Manganese10 mg

Vitamin D0.5 mcg

Vitamin C77 mg

Vitamin A235 mcg

Vitamin E3.9 mg

Vitamin K162 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)16 mg

Folate113 mcg

Choline157 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.

Mexican Sauce. — Take four large tomatoes or the equivalent in canned, three green peppers and one onion. Chop pepper and onion in a wooden bowl, add the to- mato and salt and pepper to season. To one-half cupful of vinegar, add the drippings from four slices fried ba- con

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