Peppers Stuffed with Corn
From High living, 1904
Summer squash can be cooked similarly.
Presented as published in 1904. 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
1208Calories
46 gProtein
178 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1208 kcal
Protein46 g
Carbohydrates178 g
Fiber29 g
Sugars89 g
Total Fat45 g
Saturated Fat6.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol419 mg
Sodium146 mg
Potassium2999 mg
Calcium75 mg
Iron6.4 mg
Magnesium323 mg
Phosphorus1115 mg
Zinc8 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B62 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)19 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water1049 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 24. The excerpt below is the record exactly as published.
PEPPERS STUFFED WITH CORN — Parboil either the red or green beU peppers. Leave the stems on but cut a small slice from one side of each pepper. Re- move the seeds and fill with the following mixture : Grate a dozen ears of com, add a tablespoonful of butter, a tablespoonful of thick cream, two eggs well beaten, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.