vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Peppers
From The Cook County cook book, 1912
Serves 4
Serve with broiled steak or chops.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.
sweet peppers, remove the inside, and fill with canned corn, well salted. Replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavor to enumerate them, for the ingenious cook can multiply them without end. — Mrs. Amelia Edison. 4356 Berkeley Ave., Chicago, 111. FRIED PEPPERS.— Cut open lengthwise, and extract all seeds, and tough white fibre. Slice crosswise. Lay in cold salted water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.