Green Peppers, Saute
From The chafing-dish supper, 1894
They are good cooked in olive oil and make an appetizing garnish.
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
two tablespoonfuls of butter in the blazer, put in the peas, and let them get heated through, stirring con- stantly. Too long cooking toughens them. CREAMED POTATOES. Cut boiled potatoes into small squares. Melt two tablespoonfuls of butter in a frying-pan, add half a pint of milk, and warm the potatoes in this. When they are hot, stir in a tablespoonful of flour wet up in a little cold milk, and cook until it thickens. Season with salt and pepper, and serve. 80 Z$t C0afin^©t6f5 ^upper POTATOES, SAUTE. Peel several new potatoes and cut them into thin slices. Melt in the blazer two tablespoonfuls of butter, or of really good dripping. Chicken fat or dripping is especially good for this purpose. When it is very hot, put in the potatoes, and cook them to a light brown. LYONNAISE POTATOES. Slice a small onion very thin. Fry it in the chafing-dish in two tablespoonfuls of butter or dripping. Slice half a dozen cold boiled potatoes and fry them with the onion. When they are done, sprinkle over them a tablespoonful of parsley, minced very fine. GREEN PEPPERS, SAUTE
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Cook this with the app: pantry check, scaling, and the assistant.