Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Meat | not in our table | 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
- 1 tablespoon melted butter
- 2 cups minced cold meat
- 1 cup stock
- 1 cup bread crumbs
- 1 cup tomato sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 6 green peppers
- 1 small onion
- 1 small cup bread crumbs
Directions
6 green peppers. 1 tablespoon melted butter.
2 cups minced cold meat, 1 cup stock or water.
chicken or veal. Salt and pepper.
1 cup bread crumbs. 1 cup tomato sauce. 1 small onion. Ham, ground.
Cut tops from peppers. With scissors cut out lining and seeds. Stand in cold water one-half hour. Drain, fill with any cold meat minced fine, a little onion, butter, pep- per and salt and a few bread crumbs. Put in baking dish with cup of stock or water and bake one-half hour or more. Serve hot with tomato sauce.
CABBAGE AND SAUSAGE (CREAM SAUCE).
% head white cabbage. 1 tablespoon butter.
V^ lb. sausage. 1 tablespoon flour.
1 pt. milk. 1 small cup bread crumbs. V2 pod red pepper.
Cut cabbage fine, let stand in cold water one-half hour. Put in boiling water and drain after boiling fifteen min- utes. Add more water and cook ten minutes. Drain, add rounds of sausage fried. Put in baking dish and bake un- til seasoned. It may be served in the outer leaves of whole cabbage after being steamed.