dinnerpescatariannut-freeegg-freesoy-free
Stuffed Peppers
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
552Calories
25 gProtein
97 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein25 g
Carbohydrates97 g
Fiber9.2 g
Sugars9.9 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.5 g
Cholesterol41 mg
Sodium913 mg
Potassium1123 mg
Calcium268 mg
Iron6.4 mg
Magnesium100 mg
Phosphorus349 mg
Zinc3.6 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C317 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K17 mcg
Vitamin B61 mg
Vitamin B123.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate218 mcg
Choline24 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 65. The excerpt below is the record exactly as published.
STUFFED peppers. Six large bell-peppers, even size, three cups bread crumbs, half cup finely chopped meat, three tomatos, butter, salt
Cook this with the app: pantry check, scaling, and the assistant.