Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
870
Calories
44g
Protein
27g
Fat
110g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 6 green peppers
- 1 onion, finely chopped
- 2 tablespoons butter
- 4 tablespoons chopped mushrooms
- ⅓ cup Brown Sauce
- 3 tablespoons bread crumbs
- Salt and pepper
- Buttered bread crumbs
- 4 tablespoons lean raw ham, finely chopped
Directions
1
Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.
2
Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then add Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown Sauce.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg