Peppers with Rice
From The Cook County cook book, 1912
Serves 4
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 282. The excerpt below is the record exactly as published.
PEPPERS WITH RICE.— Cut the stem end from sweet green peppers, remove the inside, fill with boiled rice, and chopped toma- to in equal proportions, and season well with pepper and salt. A, few chopped mushrooms, olives, or boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.