Tortillas No. 3
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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
520Calories
12 gProtein
111 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein12 g
Carbohydrates111 g
Fiber3.1 g
Sugars1.3 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium6.7 mg
Potassium197 mg
Calcium14 mg
Iron4.4 mg
Magnesium42 mg
Phosphorus145 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate124 mcg
Choline6.8 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 3. The excerpt below is the record exactly as published.
Tortillas No. 3 Still another wav : Corn meal and coarse flour half and half wet to stiff dough, salti and lard
Cook this with the app: pantry check, scaling, and the assistant.