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Stuffed Peppers

Name: Stuffed Peppers
Yield: 1 servings
Ingredients: six or seven good-sized peppers; two tablespoons of melted butter; a cup of fine breadcrumbs; an egg; half a teaspoon of salt; a cup of chopped cold meat

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

1015Calories

35 gProtein

165 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1015 kcal

Protein35 g

Carbohydrates165 g

Fiber42 g

Sugars7 g

Total Fat36 g

Saturated Fat18 g

Monounsaturated Fat10 g

Polyunsaturated Fat5.2 g

Omega-30.3 g

Cholesterol244 mg

Sodium1963 mg

Potassium2256 mg

Calcium873 mg

Iron20 mg

Magnesium304 mg

Phosphorus499 mg

Zinc3.8 mg

Copper2.3 mg

Manganese20 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A305 mcg

Vitamin E2.8 mg

Vitamin K254 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8 mg

Folate151 mcg

Choline183 mg

Caffeine0 mg

Water67 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 106. The excerpt below is the record exactly as published.

STUFFED PEPPERS Take six or seven good-sized peppers, remove the seeds and inner pith, and set over the fire in boiling water for fifteen minutes. Pour two tablespoons of melted butter over a cup of fine breadcrumbs. Add an egg and half a teaspoon of salt, mix thoroughly, and lastly add a cup of chopped cold meat

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