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Recipe for Making Cubion
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
96Calories
2 gProtein
12 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein2 g
Carbohydrates12 g
Fiber3 g
Sugars6.8 g
Total Fat4.9 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Cholesterol4.3 mg
Sodium9.6 mg
Potassium427 mg
Calcium31 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C34 mg
Vitamin A54 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline16 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 114. The excerpt below is the record exactly as published.
RECIPE FOR MAKING CUBION. A Great New Orleans Recipe. 2 tbls. lard. 6 tomatoes. ^ 6 green sweet peppers, (sliced) 3 large onions. Smother above ingredients in lard ; when cooked, add 5 lbs. red or any other good fish. Add salt, black and cayenne pepper to taste.
Cook this with the app: pantry check, scaling, and the assistant.