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Mexican Stuffed Chili
From The bride's cook book, 1915
Serves 1
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
705Calories
54 gProtein
6 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein54 g
Carbohydrates5.8 g
Fiber0.6 g
Sugars0.5 g
Total Fat51 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.9 g
Omega-30.1 g
Cholesterol422 mg
Sodium1040 mg
Potassium613 mg
Calcium1126 mg
Iron3.8 mg
Magnesium75 mg
Phosphorus1041 mg
Zinc5.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D5.4 mcg
Vitamin C60 mg
Vitamin A441 mcg
Vitamin E3.2 mg
Vitamin K5.1 mcg
Vitamin B60.5 mg
Vitamin B129.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)5.3 mg
Folate68 mcg
Choline216 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 87. The excerpt below is the record exactly as published.
Mexican stuffed chili Green Peppers (even size) 1 Egg Sardines Cheese
Cook this with the app: pantry check, scaling, and the assistant.