Stuffing for Tomatoes, Green Peppers, etc.

Name: Stuffing for Tomatoes, Green Peppers, etc.
Ingredients: 1 cup dry bread crumbs; A teaspoon salt; A teaspoon pepper; 1 teaspoon onion juice; 1 tablespoon chopped parsley; 2 tablespoons melted butter

From Royal baker and pastry cook, 1913

Hominy, rice, or other cooked cereal may take the place of crumbs.

Presented as published in 1913. 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

658Calories

17 gProtein

83 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories658 kcal

Protein17 g

Carbohydrates83 g

Fiber6.3 g

Sugars7.1 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol59 mg

Sodium3690 mg

Potassium307 mg

Calcium232 mg

Iron6 mg

Magnesium58 mg

Phosphorus222 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A196 mcg

Vitamin E0.9 mg

Vitamin K59 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate145 mcg

Choline23 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 68. The excerpt below is the record exactly as published.

2 tablespoons melted butter or pork fat, salt and pepper to taste. Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste. Stuffing for Tomatoes, Green Peppers, etc. — 1 cup dry bread crumbs, A teaspoon salt, A teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley

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