pescatariannut-freesoy-freeshellfish-free
Filling for Green Peppers
From The new Annie Dennis cook book, 1905
Serves 4
Serve on lettuce leaves.
Presented as published in 1905. 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
77Calories
4 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein3.6 g
Carbohydrates11 g
Fiber0.7 g
Sugars1 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol47 mg
Sodium128 mg
Potassium47 mg
Calcium34 mg
Iron0.9 mg
Magnesium8 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline39 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 122. The excerpt below is the record exactly as published.
Filling for Green Peppers Mix equal quantities of sardines, cheese and bread crumbs ; grate the cheese and shred the sardines. Mix this into a thick paste with fresh eggy and stuff the pepper. Pin on the tops of the peppers with tooth- picks. Make a light thin batter with one egg, sweet milk and flour, and salt to taste
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