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Sarsa for Meats (Spanish)

Name: Sarsa for Meats (Spanish)
Yield: 4 servings
Ingredients: one-half dozen ripe tomatoes; one onion; two green peppers

From The New century cook book, 1899

Serves 4

Presented as published in 1899. 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

80Calories

3 gProtein

19 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein3.3 g

Carbohydrates19 g

Fiber6 g

Sugars6.5 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium658 mg

Calcium82 mg

Iron1.8 mg

Magnesium45 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.3 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A81 mcg

Vitamin E1.1 mg

Vitamin K35 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate37 mcg

Choline16 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 36. The excerpt below is the record exactly as published.

Sarsa for Meats. (Spanish.) One-half dozen ripe tomatoes, one onion, two green pep- pers

Cook this with the app: pantry check, scaling, and the assistant.