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Minced Chicken in Green Peppers
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
729Calories
52 gProtein
9 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein52 g
Carbohydrates8.6 g
Fiber0 g
Sugars3.7 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol224 mg
Sodium689 mg
Potassium745 mg
Calcium38 mg
Iron2.7 mg
Magnesium59 mg
Phosphorus438 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C4.3 mg
Vitamin A191 mcg
Vitamin E1.1 mg
Vitamin K5 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate27 mcg
Choline176 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 188. The excerpt below is the record exactly as published.
MINCED CHICKEN IN GREEN PEPPERS.— Mince enough coW chicken to make a cupful, and stir into it 1 tablespoon of minced ham and 1 of melted butter. Season to taste. Cu^ the stems from green peppers, so that they will stand upright. Cut off the tops of the peppers, remove the seeds and membrane and fill with the minced chicken and ham. Stand the peppers on end in a baking- dish, pour about them a cup of chicken stock
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