Stuffed Peppers
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
649Calories
29 gProtein
94 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein29 g
Carbohydrates94 g
Fiber9.3 g
Sugars16 g
Total Fat17 g
Saturated Fat5 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.8 g
Cholesterol42 mg
Sodium5343 mg
Potassium1349 mg
Calcium259 mg
Iron8.5 mg
Magnesium107 mg
Phosphorus359 mg
Zinc3.4 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A9.7 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate128 mcg
Choline19 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 18. The excerpt below is the record exactly as published.
Stuffed Peppers. Mix — 1 C. bread crumbs, fine 1/4 C. ground cooked pork 4 Tb. cooked celery, chopped fine 1 C. tomato pulp 6 drops tabasco, or 1/2 T. salt 6 drops cayenne 1/2 onion, grated
Cook this with the app: pantry check, scaling, and the assistant.