dinner
Stuffed Green Peppers
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Can also be stuffed with sausage meat.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 231. The excerpt below is the record exactly as published.
half a dozen large green peppers, put them into boiling water, and boil them for five minutes; then take them from the water, and rub off the skins with a wet cloth ; cut off the stem ends, remove the seeds with a small spoon, and stuff the peppers with any kind of cold meat minced fine, mixed with an equal quantity of stale bread softened with cold water, and seasoned with salt ; replace the stems, set the peppers in a deep earthen plate or dish, pour in as much cold gravy as the dish will hold
Cook this with the app: pantry check, scaling, and the assistant.