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Stuffed Peppers (Final Variation)
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.5 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium9.2 mg
Potassium108 mg
Calcium1.1 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate7.1 mcg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 108. The excerpt below is the record exactly as published.
One set of sweetbreads, 1 can champignons
Cook this with the app: pantry check, scaling, and the assistant.