dinnervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Peppers
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
90Calories
3 gProtein
22 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories90 kcal
Protein2.8 g
Carbohydrates22 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium416 mg
Potassium184 mg
Calcium6 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Water93 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 61. The excerpt below is the record exactly as published.
Stuffed Peppers Cut the tops from eight red or green peppers; remove seeds; cover with boiling water
Cook this with the app: pantry check, scaling, and the assistant.