dinner
Stuffed Peppers
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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
542Calories
20 gProtein
94 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein20 g
Carbohydrates94 g
Fiber8.9 g
Sugars15 g
Total Fat8.8 g
Saturated Fat2.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol6.6 mg
Sodium1940 mg
Potassium1093 mg
Calcium307 mg
Iron8 mg
Magnesium95 mg
Phosphorus298 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline17 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 6. The excerpt below is the record exactly as published.
Stuffed Peppers 6 green peppers i tablespn. grated cheese I tin sardines, 4^ ounces 1 cup tomato sauce 1 cup fresh bread crumbs Salt
Cook this with the app: pantry check, scaling, and the assistant.