dinnervegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Green Peppers
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
274Calories
4 gProtein
4 gCarbs
27 gFat
Full nutrition (24 nutrients)
Calories274 kcal
Protein3.8 g
Carbohydrates4.5 g
Fiber1.8 g
Total Fat27 g
Saturated Fat4.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat7 g
Cholesterol13 mg
Sodium46 mg
Potassium126 mg
Calcium29 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus91 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Niacin (B3)0.3 mg
Water7.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.
two cream cheeses, mash and mix thoroughly through them chopped English walnuts or pecan nuts
Cook this with the app: pantry check, scaling, and the assistant.