Green Peppers, Farci
From Principles of food preparation, 1914
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
1047Calories
52 gProtein
43 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories1047 kcal
Protein52 g
Carbohydrates43 g
Fiber2.4 g
Sugars9.3 g
Total Fat72 g
Saturated Fat35 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.2 g
Cholesterol287 mg
Sodium1924 mg
Potassium969 mg
Calcium197 mg
Iron4.6 mg
Magnesium78 mg
Phosphorus579 mg
Zinc7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K6.4 mcg
Vitamin B61 mg
Vitamin B122.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate74 mcg
Choline99 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 37. The excerpt below is the record exactly as published.
GREEN PEPPERS, FARCI Green Peppers, Farci Cut the tops from green peppers, scoop out the inside, and boil for five minutes. Fill cavities with a spoonful of the following mixture. Yi cupful each cold cooked veal and cold ham, both minced. \^ cup bread crumbs. ^ cup of cream.
Cook this with the app: pantry check, scaling, and the assistant.