SARDINES AND CHILE PEPPERS

Name: SARDINES AND CHILE PEPPERS
Ingredients: six long green peppers; a dozen sardines; two tablespoons of bread crumbs; the same of grated Parmesan

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

101Calories

5 gProtein

11 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories101 kcal

Protein5.1 g

Carbohydrates11 g

Fiber0.6 g

Sugars0.8 g

Total Fat3.9 g

Saturated Fat1.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol9.8 mg

Sodium295 mg

Potassium47 mg

Calcium124 mg

Iron0.7 mg

Magnesium9.7 mg

Phosphorus94 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate15 mcg

Choline3.6 mg

Caffeine0 mg

Water3.4 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.

SARDINES AND CHILE PEPPERS Prepare six long green peppers as in No. 266. Remove the head and bones from a dozen sardines ; mash to a paste with two tablespoons of bread crumbs and the same of grated Parmesan

Cook this with the app: pantry check, scaling, and the assistant.