vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Frijolas
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
131Calories
10 gProtein
4 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories131 kcal
Protein10 g
Carbohydrates4.3 g
Fiber0.3 g
Sugars0 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol34 mg
Sodium532 mg
Potassium131 mg
Calcium274 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus218 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C11 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.3 mcg
Choline4.3 mg
Water18 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 Frijolas 1 tablespoon butter 1 large green pepper or 2 small 1 cup grated cheese 1 can red kidney beans
Cook this with the app: pantry check, scaling, and the assistant.