Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one cup boiled
- one cup celery cut fine
- three tablespoons parmesan cheese
- one-half cup of water
- two tablespoons of butter
- six peppers add one chopped onion
- three tomatoes sliced
- three tablespoons of melted butter
- six ears of corn
- one green pepper
- salt
- pepper
Directions
VICTORIA PEPPERS— Remove the seeds and veins from pep- pers, cut in strips and cover with cold water, bring to a boiling point and boil ten minutes ; drain. To six peppers add one chopped onion, one cup boiled or canned peas, one cup celery cut fine, three tomatoes sliced, salt, three tablespoons parmesan cheese and three tablespoons of melted butter. Mix all well together then put into buttered pan, cover with bread crumbs, pour over one-half cup of water and dot with butter and bake.
MARIE E. JIRSA.
CORN AND GREEN PEPPERS— Cut the kernels from six ears of corn, chop one green pepper, slightly brown two tablespoons of butter, add corn and peppers, cover and fry slowly twenty minutes. Salt and pepper to taste.