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Peppers Stuffed with Fresh Green Corn
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
10Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories9.5 kcal
Protein0.4 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.5 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.2 mg
Sodium3.9 mg
Potassium40 mg
Calcium14 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline1.8 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 199. The excerpt below is the record exactly as published.
PEPPERS STUFFED WITH FRESH GREEN CORN 12 ears green corn 14 cup milk 6 green peppers Butter, salt
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