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GREEN PEPPERS, STUFFED WITH NUTS
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
389Calories
6 gProtein
11 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein5.6 g
Carbohydrates11 g
Fiber1.6 g
Sugars0.6 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat10 g
Cholesterol60 mg
Sodium222 mg
Potassium167 mg
Calcium72 mg
Iron1 mg
Magnesium37 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline1.5 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 49. The excerpt below is the record exactly as published.
GBEEN PEPPEBS, STUFFED WITH NUTS. Excellent. Remove the seeds from peppers, pour boiling water over them, and let them stand for five minutes. Pill with the following: two-thirds chopped English wal- nuts, one-third fine bread crumbs, season with salt, paprika and make very soft with cream
Cook this with the app: pantry check, scaling, and the assistant.