vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spanish Tamales
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
273Calories
5 gProtein
55 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein5.2 g
Carbohydrates55 g
Fiber3 g
Sugars32 g
Total Fat5.1 g
Saturated Fat2.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol26 mg
Sodium155 mg
Potassium396 mg
Calcium65 mg
Iron2 mg
Magnesium24 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A47 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate42 mcg
Choline37 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 75. The excerpt below is the record exactly as published.
SPANISH TAMALES. Pick and roll in flour one cup of seedless raisins, add three eggs well beaten, one tablespoonful of melted but
Cook this with the app: pantry check, scaling, and the assistant.