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Stuffed Pickled Peppers
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Presented as published in 1907. 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
130Calories
6 gProtein
19 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein5.9 g
Carbohydrates19 g
Fiber6.7 g
Sugars4.1 g
Total Fat4.9 g
Saturated Fat0.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1796 mg
Potassium666 mg
Calcium173 mg
Iron3.2 mg
Magnesium83 mg
Phosphorus153 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate146 mcg
Choline14 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 174. The excerpt below is the record exactly as published.
Stuffed Pickled Peppers Take large green peppers, remove the stem ends and seeds and fill with the following mixture: To 2 qts chopped cabbage, add V2 cup mustard seed, 2 tablesp celery seed and 2 tablesp each salt
Cook this with the app: pantry check, scaling, and the assistant.