Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
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
- a piece of butter tlie size of a walnut to every quart
- half lengthwise
- pepper
- salt
Directions
Mrs. Grover Spencer.
Put peas in a double boiler witli a piece of butter tlie size of a walnut to every quart. Let steam until peas are tender. Season with pepper and salt, and serve hot.
Take green peppers, wipe them, cut the tops off, or cut in half lengthwise, take the seeds out, and put in cold salt water for J hour. Take any kind of cold meat minced fine : moisten well with rich stock or gravy, or milk or tomatoes, and fill the peppers. Stand on end in a buttered baking dish, put bits of butter on top, cover and bake about i hour. Take the cover off to let brown when nearly done. Cold rice is good alone, mixed with meat or with cooked tomatoes as a pepper stuffing : or toma- toes well seasoned and mixed with toasted bread crumbs. Stuft'ed tomatoes may alternate in a dish with stuffed peppers, or a tomato sauce may he served with them. Red peppers are a good addition to a dish of baked tomatoes. In fact, follow your taste in cooking peppers, and you cannot go amiss.