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Pepper Butter

Name: Pepper Butter
Yield: 4 servings
Ingredients: 14 cup butter; 1 teaspoon onion, finely chopped; 4 tablespoon red pepper; 4 tablespoon green pepper; 1% clove garlic, finely chopped; 14 tablespoon parsley; 1 teaspoon lemon juice

From Boston Cooking-School cook book, 1896

Serves 4

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 140. The excerpt below is the record exactly as published.

Pepper Butter. 14 cup butter 1 teaspoon onion, finely \4 tablespoon red pepper) fi chopped 4 tablespoon green pepper ooy 1% clove garlic, finely 14 tablespoon parsley Beer Tee chopped 1 teaspoon lemon juice

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