dinner

Stuffed Peppers

Name: Stuffed Peppers
Ingredients: a half dozen sweet peppers; one pint of chopped meat or shredded fish; one cup of mashed potatoes; a half cup of bread crumbs; a tablespoon of parsley; one egg yolk; a dash of salt; a few drops of onion juice

From True food values and their low costs, 1916

Can also be fried in deep fat.

Presented as published in 1916. 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

574Calories

16 gProtein

84 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories574 kcal

Protein16 g

Carbohydrates84 g

Fiber9.5 g

Sugars14 g

Total Fat19 g

Saturated Fat6.7 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol30 mg

Sodium1086 mg

Potassium977 mg

Calcium217 mg

Iron3.8 mg

Magnesium72 mg

Phosphorus275 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.2 mcg

Vitamin C17 mg

Vitamin A140 mcg

Vitamin E1.7 mg

Vitamin K82 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.1 mg

Folate107 mcg

Choline54 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 32. The excerpt below is the record exactly as published.

Stuffed Peppers Select a half dozen sweet peppers. Cut the tops off and scoop out the seeds. Prepare a force- meat of one pint of chopped meat or shredded 'fish, one cup of mashed potatoes or a half cup of bread crumbs, a tablespoon of parsley, one egg yolk, a dash of salt, and a few drops of onion juice

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