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Pepper Stew
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
440Calories
53 gProtein
26 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein53 g
Carbohydrates26 g
Fiber4.7 g
Sugars11 g
Total Fat14 g
Saturated Fat5.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol141 mg
Sodium134 mg
Potassium1134 mg
Calcium94 mg
Iron5 mg
Magnesium79 mg
Phosphorus528 mg
Zinc11 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C49 mg
Vitamin A2.3 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B61.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate74 mcg
Choline182 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.
PEPPER STEW— Mrs. Herbert Kellogg. Put 3 onions into beef dripping, and cook moderately until soft, be- ing careful not to scoreh ttem. Add 1 lb. of raw bee* cut Into small MEATS 49 pieces, 3 red peppers, first removing all the veins and seeds ; cr if p«re- ierred, bell peppers can be useid. ^ hr. before serving, add % can of •corn or 4 ears scraped from' the cob, and 3 or 4 fresh peeled tomatoes
Cook this with the app: pantry check, scaling, and the assistant.