vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peppers with Rice and Tomato
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
759Calories
16 gProtein
163 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein16 g
Carbohydrates163 g
Fiber6.4 g
Sugars8.8 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1025 mg
Potassium1080 mg
Calcium93 mg
Iron11 mg
Magnesium92 mg
Phosphorus284 mg
Zinc2.5 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.8 mg
Folate427 mcg
Choline11 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 476. The excerpt below is the record exactly as published.
Peppers with Rice and Tomato. — Prepare peppers as for stuffing with rice, but before filling them with this pour over it a cupful of good tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.