dinner
Stuffed Peppers
From The Federation cook book, 1910
Submitted by Mrs. Ella Ewing, Hanford.
Presented as published in 1910. 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
1752Calories
92 gProtein
161 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories1752 kcal
Protein92 g
Carbohydrates161 g
Fiber19 g
Sugars19 g
Total Fat80 g
Saturated Fat33 g
Monounsaturated Fat34 g
Polyunsaturated Fat6.5 g
Cholesterol395 mg
Sodium1122 mg
Potassium3895 mg
Calcium351 mg
Iron21 mg
Magnesium241 mg
Phosphorus1034 mg
Zinc16 mg
Copper1.8 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C954 mg
Vitamin A101 mcg
Vitamin E1.4 mg
Vitamin K27 mcg
Vitamin B64.1 mg
Vitamin B1218 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.9 mg
Niacin (B3)34 mg
Folate412 mcg
Choline41 mg
Caffeine0 mg
Water1507 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 10. The excerpt below is the record exactly as published.
Stuffed Peppers Take 6 large bell peppers, take out seeds and pith. Chop 1 Ib. cold meat a little cold ham will flavor it nice, also 1 onion, 2 tomatoes, chop thoroughly. Mix all together, also pepper seeds, season with salt and pepper, a inch of ca- yenne pepper can be added. Add to the whole a cup of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.