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Fried Peppers
From The Henderson cook book, 1914
Serves 2
Serve arranged around steamed rice.
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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6 kcal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.5 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat1.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium53 mg
Calcium3 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline1.7 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 19. The excerpt below is the record exactly as published.
FRIED PEPPERS. Wash green sweet peppers and cut them in fourths length- wise. Remove the stem parts and the seeds. Fry them in 1 tablespoonful of olive oil
Cook this with the app: pantry check, scaling, and the assistant.