Stuffed Green Peppers

Name: Stuffed Green Peppers
Ingredients: 1 cup dry bread crumbs; one-third teaspoon salt; 14 teaspoon pepper; 1 teaspoon onion juice; 1 tablespoon chopped parsley; 2 tablespoons melted butter

From The Carbon County cook book, 1926

Recipe by Mrs. Frank Averill.

Presented as published in 1926. 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

656Calories

17 gProtein

83 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein17 g

Carbohydrates83 g

Fiber6.1 g

Sugars7.1 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol59 mg

Sodium3293 mg

Potassium299 mg

Calcium229 mg

Iron6 mg

Magnesium57 mg

Phosphorus221 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A196 mcg

Vitamin E0.9 mg

Vitamin K58 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate145 mcg

Choline23 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 39. The excerpt below is the record exactly as published.

Stuffed Green Peppers. 1 cup dry bread crumbs, one-third teaspoon salt, 14, teaspoon pepper, 1 teaspoon onion juice, 1 table- spoon chopped parsley, 2 tablespoons melted butter

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