Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 3 slices of cucumber
- 1 slice of stuffed pepper
- 4 large sweet peppers
- 32 blanched almonds
- 3 round slices
- 3 asparagus tips
- salt
- paprika
Directions
Mrs. A. G. Gale.
Select 4 large sweet peppers, cut off end, and remove the in- side, leaving the cup. If very strong, let stand in cold salt water awhile.
Filling for Peppers.
i pint, cottage cheese. Salt to taste.
Dash of paprika. Cucumber.
Asparagus tips. French dressing.
Pimento. Blanched almonds. A little cream.
Moisten with a little cream the cheese, paprika, and salt; add 32 blanched almonds, halved. Stuff the peppers with these ingredients; put in ice-box until ready to use. Then slice each pepper in 3 round slices ; place on lettuce leaf 3 asparagus tips, 3 slices of cucumber, 1 slice of stuffed pepper, and a thin slice of pimento. Serve with French dressing.