gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Sauce
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
98Calories
2 gProtein
11 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein2.2 g
Carbohydrates11 g
Fiber3 g
Sugars6.4 g
Total Fat5.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.7 g
Cholesterol4.8 mg
Sodium11 mg
Potassium504 mg
Calcium28 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C36 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline17 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.
SPANISH SAUCE— Mrs. Thos. S. Bonneau. A small clove of garlic, a good sized onion, tablespoon and ^ of lard, 2 green peppers, fry hrown. 6 or 7 tomatoes, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.