Red Devil
From The Wilson cook book, 1941
Presented as published in 1941. 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
2033Calories
110 gProtein
55 gCarbs
156 gFat
Full nutrition (34 nutrients)
Calories2033 kcal
Protein110 g
Carbohydrates55 g
Fiber7.7 g
Sugars19 g
Total Fat156 g
Saturated Fat87 g
Monounsaturated Fat34 g
Polyunsaturated Fat5.6 g
Omega-30.6 g
Cholesterol454 mg
Sodium3732 mg
Potassium1452 mg
Calcium3338 mg
Iron4 mg
Magnesium186 mg
Phosphorus2163 mg
Zinc17 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A1449 mcg
Vitamin E4.2 mg
Vitamin K53 mcg
Vitamin B60.4 mg
Vitamin B124.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)2 mg
Folate103 mcg
Choline7.1 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 10. The excerpt below is the record exactly as published.
Red Devil 1 lb. cheese 2 tablespoons tomato catsup 1 can Campbell’s Tomato Soup Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.