dinnervegetariannut-free
Stuffed Bell Peppers
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
- bell peppers
- scraps of cold beef or pork
- one large chopped onion
- some bread
- a little butter
- salt
- pepper
Method
Wash peppers, cut off stems, and remove seeds.
Chop cold meat and mix with pepper seeds, onion, moistened bread, butter, salt, and pepper.
Refill peppers and bake in a hot oven.
Nutrition per serving
15Calories
0 gProtein
4 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 6. The excerpt below is the record exactly as published.
STUFFED BELL PEPPERS. Mrs. W. D. Drury, 234 South Union avenue, Los Angeles.— Wash peppers, cut off stem and re- move seeds. Take scraps of cold beef or pork, chop fine, add pepper seeds, one large chopped onion and some bread previously moistened with hot water and a little butter, salt
Cook this with the app: pantry check, scaling, and the assistant.