dinner
Stuffed Peppers
From The practical cookbook, 1917
Serve with or without toast and Brown sauce.
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 6. The excerpt below is the record exactly as published.
Stuffed peppers . 4 4tb. Itsp. J tap. lie. -_ — Eggplant . . . I — — — — — — — Creamed salsify . I bunch 2qt- 2tb. Itsp. itsp. _ 2 C. 4tb. Brussels sprouts . iqt. 2qt. 2tb. Itsp. itsp. — 3 C. 4tb. r.lb..or - 2tb. Itsp. iup. ic. - Scalloped toma- toes .... iqt. — 4tb. Itsp. itsp. 1 c. — _ Baked tomatoes . 4 — 4tb. Itsp. itsp. — — — Jerusalem arti- chokes . . . 4 3qt 2tb. Itsp. _ — 2 C. 4tb. Succotash . . . 3C- — 2tb. itsp. itsp. — I C. — Summer squash . 2qt 2tb- itsp. itsp. - - General Directions. All vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (^ tb. salt to I qt. water) unless otherwise directed. Asparagus. Remove white part of stalk and tie in bunches. Cook about 20 min. When asparagus is soft, drain well and place on slices of buttered toast which have been previously dipped in the water in wfiich the asparagus was cooked. Season with required seasonings. Green peas. Shell and wash. Cook | to i\ hr. according to age. Drain and season. Shell beans. Prepare like Green peas (above). Will require at least l hr. to cook. Green corn. Remove husks and silk as soon as corn comes from market. Wash before cooking. Requires 20 to 30 min. to cook and is done when no juice appears if com is pricked with a fork. 2 tsp, sugar may be added to water while cooking. Serve wrapped in a napkin. d,:...l,CjOO^:;Ic 14 THE PRACTICAL COOKBOOK Stnffed peppers. Additional ingredients: 4 tb. chopped meat or 6 tb. grated cheese, i tsp. scraped onion may be used with meat. Remove stem end and seeds from the peppers and parboil 10 min. Drain thoroughly, turning upside down to dry, and fill with a stuffing made from the stale bread crumbs and the seasonings, adding enough boiling water to moisten well
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