dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kentucky Stuffed Peppers
From Mary Jane's cook book, 1916
Serves 2
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
679Calories
33 gProtein
63 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein33 g
Carbohydrates63 g
Fiber9.1 g
Sugars4.6 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.7 g
Omega-30.2 g
Cholesterol86 mg
Sodium1296 mg
Potassium897 mg
Calcium226 mg
Iron7.1 mg
Magnesium86 mg
Phosphorus321 mg
Zinc4.6 mg
Copper0.7 mg
Manganese3.7 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E1.5 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate94 mcg
Choline80 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 129. The excerpt below is the record exactly as published.
KENTUCKY STUFFED PEPPERS. Stuff with a mixture of tomato, bread crumbs and sausage meat. Bake with gravy
Cook this with the app: pantry check, scaling, and the assistant.