pescatariannut-freesoy-free
Filling for Peppers
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 141. The excerpt below is the record exactly as published.
Filling for Peppers Two cups chopped meats, veal, ham, chicken, beef, or cold boiled rice, one cup milk, one-quarter cup butter, two eggs, two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.