Stuffed Peppers with Shrimp

Name: Stuffed Peppers with Shrimp
Ingredients: 1 tablespoon melted butter; 2 cups canned shrimp; V2 cup tomato juice; 1 teaspoon minced onion; 1 beaten egg; Salt; 3 cups bread crumbs

From The Chapel Hill cook book, 1935

Recipe by Mrs. M. H. Stacy.

Presented as published in 1935. 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

1798Calories

102 gProtein

262 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1798 kcal

Protein102 g

Carbohydrates262 g

Fiber16 g

Sugars24 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat9.4 g

Omega-30.1 g

Cholesterol700 mg

Sodium5102 mg

Potassium1172 mg

Calcium1027 mg

Iron23 mg

Magnesium247 mg

Phosphorus1114 mg

Zinc10 mg

Copper1.6 mg

Manganese4.3 mg

Vitamin D0.2 mcg

Vitamin C97 mg

Vitamin A152 mcg

Vitamin E3.9 mg

Vitamin K26 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)26 mg

Folate448 mcg

Choline308 mg

Caffeine0 mg

Water353 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

1 tablespoon melted butter 2 cups canned shrimp V2 cup tomato juice 1 teaspoon minced onion 1 beaten egg Salt 3 cups bread crumbs

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