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Stuffed Radishes
From Kirmess cook book, 1907
Serves 4
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
19Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.8 g
Carbohydrates0.9 g
Fiber0.3 g
Sugars0.4 g
Total Fat1.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.6 mg
Sodium28 mg
Potassium57 mg
Calcium17 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A41 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline0.8 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 100. The excerpt below is the record exactly as published.
STUFFED RADISHES. Mrs. Oeorge W. Case. Split the radishes down the sides as for ordinary table use, and fill the ends with Neufchatel cheese, af- ter which roll in finely chopped parsley
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