Mexican Vermicelli
From Pan-Pacific cook book, 1915
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
944Calories
33 gProtein
193 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein33 g
Carbohydrates193 g
Fiber12 g
Sugars18 g
Total Fat4.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium28 mg
Potassium1082 mg
Calcium97 mg
Iron3.7 mg
Magnesium153 mg
Phosphorus510 mg
Zinc3.7 mg
Copper0.8 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A63 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate92 mcg
Choline19 mg
Caffeine0.2 mg
Water300 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 71. The excerpt below is the record exactly as published.
MEXICAN VERMICELLI Break up half a pound of vermicelli and fry in a little hot lard until a delicate brown ; then add a chopped onion and, in a few minutes, a cup of tomatoes and a shaving of garlic. Boil until tender; then strain, keeping the liquid. Butter a pudding dish and place in it alternate layers of vermicelli, grated cheese, and peppers (without the seed), sliced thin. Pour over all the liquid seasoned with salt and pepper and a teaspoon of grated sweet chocolate
Cook this with the app: pantry check, scaling, and the assistant.