Baked Peppers
From The Twin-city housewife, 1920
Serves 1
Thicken the juice in the bottom and pour over the peppers to serve.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 32. The excerpt below is the record exactly as published.
Baked Peppers For six peppers allow one cup of cold cooked meat, one medium sized tomato, one-half teaspoon salt, one tablespoon of melted buiter and one-fourth cup of uncooked rice. Chop the meat fine before meas- uring; cut the tomato into dice, draining well; mix all together and nearly fill the peppers with the mixture; stand them in a baking pan. Put in the pan one slice onion, one tablespoon of butter, the juice from draining the tomatoes, and enough water to reach to half the. height of the peppers
Cook this with the app: pantry check, scaling, and the assistant.