Tortas de Carne—Spanish

Name: Tortas de Carne—Spanish
Ingredients: a cup of finely minced meat; one of cooked vegetables of any kind; onion juice; salt; paprika

From Pan-Pacific cook book, 1915

Refer to batter recipe No. 446 and tomato sauce No. 143.

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

871Calories

36 gProtein

45 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories871 kcal

Protein36 g

Carbohydrates45 g

Fiber6 g

Sugars2.2 g

Total Fat60 g

Saturated Fat21 g

Monounsaturated Fat29 g

Polyunsaturated Fat6.4 g

Cholesterol180 mg

Sodium2469 mg

Potassium1398 mg

Calcium18 mg

Iron2.2 mg

Magnesium60 mg

Phosphorus329 mg

Zinc5.6 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D1.4 mcg

Vitamin C103 mg

Vitamin A6.7 mcg

Vitamin E0.9 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B121.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9 mg

Folate99 mcg

Choline152 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 51. The excerpt below is the record exactly as published.

ORTAS DE CARNE— SPANISH Mix a cup of finely minced meat with one of cooked vege- tables of any kind. Season with onion juice, salt and paprika

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