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Jarvis Stuffed Peppers
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
25Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories25 kcal
Protein1.5 g
Carbohydrates4.1 g
Fiber1 g
Sugars1.8 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium15 mg
Potassium218 mg
Calcium8.6 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 199. The excerpt below is the record exactly as published.
JARVIS STUFFED PEPPERS 4 cup Tomato Purée (p. 191) or 1 sweetbread, parboiled canned tomato soup and cut in cubes Y% cup hot, boiled rice Paprika Salt 6 green peppers
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