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Pepper and Cheese Salad
From The Twin-city housewife, 1920
Serves 2
Recipe by Mrs. EH. L. Jones.
Presented as published in 1920. 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
53Calories
3 gProtein
1 gCarbs
4 gFat
Full nutrition (31 nutrients)
Calories53 kcal
Protein3 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0 g
Total Fat4.3 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol13 mg
Sodium82 mg
Potassium22 mg
Calcium89 mg
Iron0 mg
Magnesium4 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin C7.5 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.3 mcg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 38. The excerpt below is the record exactly as published.
Pepper and Cheese Salad Select smooth, sweet green peppers, stuff with any soft potted cheese
Cook this with the app: pantry check, scaling, and the assistant.