Green Pepper Sandwiches with Cheese a la Valli

Name: Green Pepper Sandwiches with Cheese a la Valli
Ingredients: one long narrow green pepper; one red pepper; one cup of American cheese; three tablespoons of butter; six slices of bread; some truffles; pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Arrange in a ring on a platter and garnish with parsley.

Presented as published in 1924. 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

1441Calories

63 gProtein

117 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1441 kcal

Protein63 g

Carbohydrates117 g

Fiber10 g

Sugars16 g

Total Fat115 g

Saturated Fat46 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.3 g

Omega-30.7 g

Cholesterol333 mg

Sodium4913 mg

Potassium914 mg

Calcium2607 mg

Iron9.7 mg

Magnesium153 mg

Phosphorus1566 mg

Zinc7.8 mg

Copper0.7 mg

Manganese4.4 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A738 mcg

Vitamin E2.2 mg

Vitamin K49 mcg

Vitamin B60.4 mg

Vitamin B123.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.1 mg

Folate4.3 mcg

Choline50 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 23. The excerpt below is the record exactly as published.

Green Pepper Sandwiches with Cheese a la Valli Sandwiches de Piments au Fro mage a la Valli For Six Persons One long narrow green pepper, one red pepper, one cup of American cheese, three tablespoons of butter, six slices of bread, some truffles, pepper and salt

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