Eggs Baked in Green Peppers

Name: Eggs Baked in Green Peppers
Ingredients: Select green peppers of uniform size and shape.; Break an egg into each one.

From Luncheons, 1902

Presented as published in 1902. 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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 21. The excerpt below is the record exactly as published.

Eggs baked in green peppers. Select green peppers of uniform size and shape. Cut off the stems close to the 54 LUNCHEONS peppers so they will stand firmly. Take off the tops and remove the seeds and ribs. Parboil them. Ee- move them from the water as soon as they are a little tender, and before they become limp. Break an egg into each one.

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