STUFFED GREEN PEPPERS (SWEET)
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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 Kirmess cook book (1907), page 49. The excerpt below is the record exactly as published.
STUFFED GBEEN PEPPERS (sWEBT). Miss Hellerman. Make a forcemeat of any cold meat, which you may have in the ice chest, chicken is most desirable, and mix with some cold ham. Chop very fine and add about one tablespoonful of chopped onion, a few sprigs of parsley, some rice if you have it. Cut the tops from the peppers with a sharp knife, remove seeds and fill with mixture. Put a piece of butter on top of each and place top on pepper. Fill a baking pan with tliem and put a little water in bottom of pan. Bake about forty-five minutes and serve hot. ENTREES. 119 STUFFED PEPPERS. Mrs. Page, New Rochelle^ Eight peppers, one pint of meat chopped fine, one- half pint grated bread, one-half pint water or stock, two teaspoonfuls of salt, one-fifth teaspoonfnl of sa- vory, one-fifth teaspoonfnl of thyme, one-fifth teaspoon of sage, three tablespoonfuls of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.