STUFFED PEPPERS
From Aunt Caroline's Dixieland recipes, 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
407Calories
53 gProtein
1 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories407 kcal
Protein53 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.4 g
Cholesterol137 mg
Sodium2293 mg
Potassium913 mg
Calcium19 mg
Iron3.2 mg
Magnesium50 mg
Phosphorus627 mg
Zinc6 mg
Copper0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate7.1 mcg
Choline206 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 16. The excerpt below is the record exactly as published.
STUFFED PEPPERS Wash as many fresh green peppers as desired. Then re- move the tops from the peppers, scoop out the seeds, and fill with grated ham mixed with cream sauce. Cover with bread crumbs and bits of butter
Cook this with the app: pantry check, scaling, and the assistant.