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Green Peppers Stuffed with Corn
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
461Calories
18 gProtein
111 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein18 g
Carbohydrates111 g
Fiber40 g
Sugars8.3 g
Total Fat6.5 g
Saturated Fat2.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium30 mg
Potassium2232 mg
Calcium665 mg
Iron15 mg
Magnesium282 mg
Phosphorus313 mg
Zinc2.3 mg
Copper2.1 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E1.6 mg
Vitamin K246 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate26 mcg
Choline17 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 42. The excerpt below is the record exactly as published.
GREEN PEPPERS STUFFED WITH CORN Mrs. Daniel B. Wentz To 6 medium-sized peppers take 1 can of corn, or enough fresh corn to fill them. Boil the peppers with a little soda to soften them. Mix the com; add pepper, salt, and butter to taste
Cook this with the app: pantry check, scaling, and the assistant.