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Green Peppers
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
372Calories
32 gProtein
1 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories372 kcal
Protein32 g
Carbohydrates1.4 g
Fiber0.3 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium370 mg
Calcium21 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus255 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C33 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate17 mcg
Choline101 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 108. The excerpt below is the record exactly as published.
Green Peppers. Take green peppers and remove inside; boil 45 minutes, then put in cold water 15 minutes. Fill with chicken which has been covered with a cream dressing
Cook this with the app: pantry check, scaling, and the assistant.