Spanish Sauce
From Use and preparation of food, 1919
If fresh peppers are used, they may be parboiled for five minutes if the strong flavor is disliked.
Presented as published in 1919. 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
411Calories
6 gProtein
37 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein5.8 g
Carbohydrates37 g
Fiber6.5 g
Sugars14 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.9 g
Cholesterol25 mg
Sodium334 mg
Potassium933 mg
Calcium82 mg
Iron5.5 mg
Magnesium58 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate47 mcg
Choline20 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 55. The excerpt below is the record exactly as published.
SPANISH SAUCE. 1 green pepper. Sugar, 1 to 2 teaspoons. 1 red pepper. Water, 1 cup. 1 small onion. Canned tomatoes, 1 cup. Bacon or other fat, 2 tablespoons. Salt and pepper. Flour, 1^ tablespoons. C chopped mushrooms, if desired
Cook this with the app: pantry check, scaling, and the assistant.