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Peppers a la Mexicana

Name: Peppers a la Mexicana
Yield: 1 servings
Ingredients: a dozen large green peppers; ecpial parts of cooked meat chopped fine; bread crumbs; grated cheese; well seasoned with salt; and cayenne pepper; also chopped onion if desired

From The Landmarks club cook book, 1903

Serves 1

Presented as published in 1903. 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

564Calories

23 gProtein

90 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein23 g

Carbohydrates90 g

Fiber15 g

Sugars6.3 g

Total Fat15 g

Saturated Fat5.4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol22 mg

Sodium10586 mg

Potassium1665 mg

Calcium421 mg

Iron6.2 mg

Magnesium128 mg

Phosphorus435 mg

Zinc3.4 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C617 mg

Vitamin A577 mcg

Vitamin E7.6 mg

Vitamin K24 mcg

Vitamin B62.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate228 mcg

Choline25 mg

Caffeine0 mg

Water590 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 66. The excerpt below is the record exactly as published.

PEPPERS A LA MEXICANA. Cut out all the inside of a dozen large green peppers (not the bell-peppers). Fill with ecpial parts of cooked meat chopped fine, bread crumbs and grated cheese, well seasoned with salt and cayenne pepper (also chopped onion if desired

Cook this with the app: pantry check, scaling, and the assistant.