Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
940
Calories
48g
Protein
33g
Fat
110g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup of bread
- one cup ham
- one tablespoon butter
- one teaspoon paprika
- one-half teaspoon pepper
- one cup sliced boiled eggs
- one dozen peppers
- one-half onion
- one clove
Directions
1
One dozen peppers, take off the cap and seed. Scald, one-half cup of bread, soak and squeeze dry, one-half onion, one clove, garlic, one cup ham, three of the peppers (minced fine), one tablespoon butter, one teaspoon paprika, one-half teaspoon pepper, mix all together and stuff the peppers, pin on the caps and bake three-fourths of an hour in tomato sauce. Can vary the above by using one cup sliced boiled eggs. —Contributed, Saginaw, Mich.
Recipe sourced from
internet_archive