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Stuffed Green Peppers
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
599Calories
28 gProtein
63 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein28 g
Carbohydrates63 g
Fiber9.1 g
Sugars4.8 g
Total Fat27 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol239 mg
Sodium1070 mg
Potassium749 mg
Calcium255 mg
Iron7 mg
Magnesium86 mg
Phosphorus338 mg
Zinc3.3 mg
Copper0.6 mg
Manganese3.8 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E1.6 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate93 mcg
Choline198 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.
STUFFED GREEN PEPPERS— Mrs. L. A. Lancel. Cut off the tops of good fresh peppers; take out all the inside; fill with a mixture of sausage meat mixed with bread crumbs, egg, salt, and a little milk if necessary; put themi in a saucepan with some nice stock andi a good piece of butter; cover tightly and steam' 1%, hours. Thicken gravy rwith teaspoon cornstarch
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