dinner

Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 4 sweet green peppers; 1 cup cooked rice; 1 cup cold minced chicken; 2 tablespoons finely cut celery; onion juice; pepper; salt; 2 tablespoons melted butter; 1/2 cup tomatoes

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1201Calories

60 gProtein

118 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1201 kcal

Protein60 g

Carbohydrates118 g

Fiber27 g

Sugars2.7 g

Total Fat62 g

Saturated Fat25 g

Monounsaturated Fat22 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol235 mg

Sodium221 mg

Potassium2097 mg

Calcium514 mg

Iron14 mg

Magnesium251 mg

Phosphorus612 mg

Zinc5.3 mg

Copper1.6 mg

Manganese14 mg

Vitamin D0.5 mcg

Vitamin C14 mg

Vitamin A339 mcg

Vitamin E2.8 mg

Vitamin K175 mcg

Vitamin B61.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)20 mg

Folate146 mcg

Choline166 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.

Stuffed Peppers. 4 sweet green peppers; 1 cup cooked rice; 1 cup cold minced chicken; 2 tablespoons finely cut celery; onion juice; pepper and salt; 2 tablespoons melted butter; i/o cup tomatoes

Cook this with the app: pantry check, scaling, and the assistant.