Green Peppers Salad
From Twenty lessons in domestic science, 1916
Presented as published in 1916. 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
140Calories
2 gProtein
11 gCarbs
10 gFat
Full nutrition (28 nutrients)
Calories140 kcal
Protein1.6 g
Carbohydrates11 g
Fiber2.1 g
Total Fat10 g
Saturated Fat1.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium92 mg
Potassium370 mg
Calcium18 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C224 mg
Vitamin A3.6 mcg
Vitamin E1.1 mg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate50 mcg
Water215 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 44. The excerpt below is the record exactly as published.
GREEN PEPPERS : Green peppers add an important item to salad materials. They may be minced or cut into rings for salad, or they may be dropped into boiling water for a few moments until the skin can be peeled from them, then dropped into cold water, cut into small pieces, drenched with French dressing
Cook this with the app: pantry check, scaling, and the assistant.