Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half pound salt pork
- half pound salt
- two pounds lean meat -- mutton
- two tablespoonfuls of ground red chile
- two summer squash
- two onions
- six green peppers
- one tablespoonfnl olive oil
- two oniohs
- two sum- mer squash into small squares
- three tomatos peeled
- four onions
- seven fresh tomatos
- salt
Directions
Half pound salt pork, two summer squash, one can of corn or the same amount of green corn cut from the cob, two onions, six green peppers. Fry onions and salt pork together, then add the vegetables and enough water to cook well. It should cook down very dry when done so that a little cream may be added before serving.
Miss H. Knickerbocker. CALABACITOS CON OUESO.
Take one tablespoonfnl olive oil, put in two oniohs and six green peppers chopped fine, fry a few minutes. Cut two sum- mer squash into small squares, two or three tomatos peeled and sliced, put in enough water to cook well, but keep as dry as possible without burning. When ready to serve add some grated cheese.
Miss H. Knickerbocker. CARNE CON CHILE.
Half pound salt or pickled pork, two pounds lean meat — mutton or beef — four onions, two tablespoonfuls of ground red chile, one can tomatos or six or seven fresh tomatos. Cut the pork in very small pieces, put in kettle with onions and fry till all is a nice brown, then add the meat cut in small pieces ; fry this only a minute or two, then add tomatos and chile and a little more water. Let it cook slowly two hours or more. When done thicken with a little flour and water and serv£
Miss H. Knickerbocker.
SPANISH-AMERICAN COOKERY. l5