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Pimiento Roast
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
799Calories
42 gProtein
66 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein42 g
Carbohydrates66 g
Fiber11 g
Sugars6 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol113 mg
Sodium996 mg
Potassium1174 mg
Calcium915 mg
Iron6.4 mg
Magnesium172 mg
Phosphorus796 mg
Zinc6 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A434 mcg
Vitamin E1.4 mg
Vitamin K18 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate102 mcg
Choline82 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 53. The excerpt below is the record exactly as published.
PIMIENTO ROAST 2 cups cooked lima beans 3 canned pimientoes Vi pound cream or cottage cheese Bread crumbs Butter and water
Cook this with the app: pantry check, scaling, and the assistant.