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Spanish Chowder

Name: Spanish Chowder
Yield: 4 servings
Ingredients: 1 can tomatoes; 1 can red kidney beans; 1 pound hamburg steak or any left over meat; 1 chopped green pepper; 1 chopped onion; salt and pepper to taste

From Delta Gamma cook book, 1922

Serves 4

Presented as published in 1922. 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

21Calories

2 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories21 kcal

Protein1.7 g

Carbohydrates4.8 g

Fiber1.2 g

Sugars2.4 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3 mg

Potassium188 mg

Calcium16 mg

Iron0.4 mg

Magnesium14 mg

Phosphorus42 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate12 mcg

Choline4.3 mg

Caffeine0 mg

Water65 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 41. The excerpt below is the record exactly as published.

Spanish Chowder 1 can tomatoes, drained of some juice. 1 can red kidney beans 1 pound hamburg steak or anj'^ left over meat 1 chopped green pepper 1 chopped onion salt and pepper to taste

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