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Peppers Stuffed with Macaroni
From The Henderson cook book, 1914
Serves 3
No pepper will be needed.
Presented as published in 1914. 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
567Calories
18 gProtein
94 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein18 g
Carbohydrates94 g
Fiber3.9 g
Sugars4.8 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol16 mg
Sodium207 mg
Potassium331 mg
Calcium94 mg
Iron1.8 mg
Magnesium69 mg
Phosphorus280 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A98 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate26 mcg
Choline7.3 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 21. The excerpt below is the record exactly as published.
PEPPERS STUFFED WITH MACARONI. Chop cooked macaroni into small pieces and moisten with % cup of white sauce to every two cups of macaroni. Fill the pepper shells prepared as directed above and add a table- spoon of grated cheese. Bake in a granite dish or casserole, tightly covered. Place a very little water in the dish and add 1 tablespoon of olive oil or butter
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