dinner
Stuffed Bell Peppers
From The complete cook book, 1900
Serves 1
Serve with triangles of toast.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 56. The excerpt below is the record exactly as published.
STUFFED BELL PEPPERS. Cut a slice from the stem end of each pepper and scoop out the seeds. Lay in salted water for an hour, then drop in boiling lard until tender, or else parboil them for ten minutes. Remove and place on a sieve ta drain. Prepare a dressing of equal parts of cracker crumbs and finely minced cold meat (chicken, ham or veal). Add a little grated onion, chopped parsley, a small clove of garlic, minced fine, and a large tomato, chopped fine. Season well with pepper, salt, thyme, Worcester sauce, and a very little parsley. Moisten with melted butter. Mix all thoroughly, then stuff the pepper shells. Whip up two eggs well
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