Savory Fat 1

Name: Savory Fat 1
Ingredients: 1 pound of unrendered fat (chopped fine); 1 slice of onion about one-half inch thick and two inches in diameter; 1 bay leaf; 1 teaspoonful salt; about one-eighth teaspoonful of pepper

From Foods that will win the war, 1918

Presented as published in 1918. 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

62Calories

2 gProtein

15 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories62 kcal

Protein1.7 g

Carbohydrates15 g

Fiber2.8 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2339 mg

Potassium226 mg

Calcium41 mg

Iron0.6 mg

Magnesium16 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1.6 mcg

Vitamin E0 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 32. The excerpt below is the record exactly as published.

SAVORY FATS Fat 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper

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