Spanish Sauce

Name: Spanish Sauce
Ingredients: a large onion; three green peppers; six cut-up tomatoes

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

190Calories

8 gProtein

42 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories190 kcal

Protein8 g

Carbohydrates42 g

Fiber11 g

Sugars25 g

Total Fat1.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium42 mg

Potassium1925 mg

Calcium107 mg

Iron2.3 mg

Magnesium94 mg

Phosphorus216 mg

Zinc1.5 mg

Copper0.5 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C110 mg

Vitamin A302 mcg

Vitamin E3.9 mg

Vitamin K57 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.5 mg

Folate137 mcg

Choline57 mg

Caffeine0 mg

Water814 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 23. The excerpt below is the record exactly as published.

SPANISH SAUCE Chop fine a large onion and fry until light brown in but- ter; add three green peppers, chopped fine, and six cut-up tomatoes

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