Stuffed Peppers

Name: Stuffed Peppers
Ingredients: G green peppers; 2 tablespoons butter; 2 cups ground ham; V2 teaspoon pepper; 1 small onion; 2 cups bread crumbs; 2 teaspoons salt; 1 cup milk

From Anson County cook book, 1928

— Mrs. C. N. Ingram, Darlington, S. C.

Presented as published in 1928. 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

1062Calories

39 gProtein

182 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1062 kcal

Protein39 g

Carbohydrates182 g

Fiber13 g

Sugars31 g

Total Fat41 g

Saturated Fat7.2 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol92 mg

Sodium6349 mg

Potassium1029 mg

Calcium741 mg

Iron11 mg

Magnesium139 mg

Phosphorus653 mg

Zinc4.5 mg

Copper0.6 mg

Manganese2.3 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K17 mcg

Vitamin B60.6 mg

Vitamin B122.1 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate260 mcg

Choline84 mg

Caffeine0 mg

Water367 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 19. The excerpt below is the record exactly as published.

STUFFED PEPPERS G green peppers 2 tablespoons butter 2 cups ground ham V2 teaspoon pepper 1 small onion 2 cups bread crumbs 2 teaspoons salt 1 cup milk

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