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Peppers with Rice and Tomatos
From The Landmarks club cook book, 1903
Serves 3
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
58Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.7 g
Carbohydrates12 g
Fiber1.4 g
Sugars2.9 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium339 mg
Potassium299 mg
Calcium16 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline0.5 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 3 servings.
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 WITH RICE AND TOMATOS. 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.