Green Peppers Stuffed

Ingredients

• 6 peppers
• 1/2 teaspoon basil
• Bread crumbs sufficient to make one pint
• 1/2 teaspoon summer savory
• 2 teaspoons salt
• 2 tablespoons butter or drippings
• 1 tablespoon herbs
• 1 cup white sauce
• 2 cups white stock or water

Method

1. 1

   Select tender, sweet peppers.

2. 2

   Soak bread crumbs in water to make one pint when pressed out; mix with seasonings and butter.

3. 3

   Cut off the stem end of each pepper, remove the interior, and fill with the dressing.

4. 4

   Place in a shallow baking pan and pour around them the white sauce thinned with stock or water.

5. 5

   Bake about one hour, basting frequently.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 63. The excerpt below is the record exactly as published.

GREEN PEPPERS STUFFED 6 peppers , Vi teaspoon basil Bread crumbs y\ teaspoon summer savory 2 teaspoons salt 2 tablespoons butter or drippings 1 tablespoon herbs 1 cup white sauce 2 cups white stock or water Select only tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint

Cook this with the app: pantry check, scaling, and the assistant.