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Pan Relleno
From The Landmarks club cook book, 1903
Serves 4
Recipe attributed to Miss H. Knickerbocker.
Presented as published in 1903. 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
41Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein1.6 g
Carbohydrates7.8 g
Fiber0.3 g
Sugars0.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium90 mg
Potassium18 mg
Calcium7.8 mg
Iron0.6 mg
Magnesium4.8 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline1.2 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 14. The excerpt below is the record exactly as published.
PAN RELLENO. Prepare onions and cheese as for chiles rellenos con queso, take a loaf of French bread
Cook this with the app: pantry check, scaling, and the assistant.