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Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Yield: 4 servings
Ingredients: bell peppers; scraps of cold beef or pork; one large chopped onion; some bread; a little butter; salt; pepper

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

15Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories15 kcal

Protein0.4 g

Carbohydrates3.5 g

Fiber0.6 g

Sugars1.6 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.5 mg

Potassium55 mg

Calcium8.6 mg

Iron0.1 mg

Magnesium3.8 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate7.1 mcg

Choline2.3 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 6. The excerpt below is the record exactly as published.

STUFFED BELL PEPPERS. Mrs. W. D. Drury, 234 South Union avenue, Los Angeles.— Wash peppers, cut off stem and re- move seeds. Take scraps of cold beef or pork, chop fine, add pepper seeds, one large chopped onion and some bread previously moistened with hot water and a little butter, salt

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