Tortillas No. 4
From California Mexican-Spanish cook book, 1914
Dough may be rolled out and cut into rounds.
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
1533Calories
41 gProtein
241 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories1533 kcal
Protein41 g
Carbohydrates241 g
Fiber24 g
Sugars72 g
Total Fat45 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium2336 mg
Potassium2492 mg
Calcium32 mg
Iron11 mg
Magnesium286 mg
Phosphorus875 mg
Zinc6.4 mg
Copper0.7 mg
Manganese2.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)24 mg
Folate201 mcg
Choline14 mg
Caffeine0 mg
Water798 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. 4 But the best to my taste is the hominy or corn groimd into a smooth paste, three cups corn, one of flour, two tablespoons melt^ed lard, teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.