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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 cups grated bread crumbs
- 2 cups bread crumbs
- one tablespoon of butter
- half pint of water
- three large cucumbers
- 2 eggs
- 2 medium- sized onions
- six large sweet peppers
- one-half chopped onion
- parsley
- thyme
- salt
- pepper
Directions
Three large cucumbers; iY2 dozen shrimp; 2 eggs; 2 medium- sized onions; 2 cups grated bread crumbs. Parboil cucumbers, drain and slice in halves; scoop out pulp, being careful not to break skins. Cut onions in dices, parsley and thyme very finely ; also cut up shrimp. Brown onion in a little lard, add parsley, thyme and shrimp. Mix in your bread crumbs. Take from fire and beat 2 eggs, to which add salt and pepper, with the above mixture. Fill your skins, sprinkle top with bread crumbs and bake for fifteen minutes.
Mrs. Wm. Arndt.
STUFFED PEPPERS. Normal Alumnae
Six large sweet peppers ; 2 cups bread crumbs ; i box potted ham; I onion; I sprig parsley; I tomato. Cut a slice from each stem end of the peppers. Remove the seeds and parboil fifteen minutes. Chop fine bread crumbs, ham, onion, parsley, and to- mato, season with salt and pepper. Stuff the peppers with this mixture and stand them in a dripping pan into which has been placed one tablespoon of butter, one-half chopped onion, and a half pint of water or stock. Bake fifteen minutes, basting frequently.