Pepper Cheese
From Standard Paper-Bag Cookery, 1912
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
144Calories
5 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein4.8 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium190 mg
Potassium58 mg
Calcium47 mg
Iron1.5 mg
Magnesium9.5 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 38. The excerpt below is the record exactly as published.
Pepper Cheese. — Take green peppers, scorch slightly in hot oven or over the coals, then remove the outer skin with a sharp knife. Split the peppers, remove the seeds, and put in their place a small roll of cream cheese. Roll up again, skewer together with a wooden tooth-pick, dip in beaten egg and cracker crumbs
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