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Mexican Stuffed Peppers
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
692Calories
77 gProtein
8 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein77 g
Carbohydrates8.1 g
Fiber1.6 g
Sugars1.6 g
Total Fat37 g
Saturated Fat5.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol433 mg
Sodium1245 mg
Potassium1514 mg
Calcium1228 mg
Iron9.5 mg
Magnesium136 mg
Phosphorus1547 mg
Zinc4.5 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D14 mcg
Vitamin C94 mg
Vitamin A113 mcg
Vitamin E6.2 mg
Vitamin K7.9 mcg
Vitamin B60.7 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate50 mcg
Choline226 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 42. The excerpt below is the record exactly as published.
MEXICAN STUFFED PEPPEKS Green peppers, 6, Sardines, 12, Bread-crumbs, 1 cup, Grated cheese, 1 tablespoon. Tomato sauce, 3 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.