Stuffed Peppers

Ingredients

• Use veal croquette recipe with a smaller quantity of bread.
• Remove the seed and put peppers on to boil hard for 13 minutes.
• have bits of butter on top of each
• with a little pulverized cracker crumbs.

Method

1. 1

   Remove the seed and boil peppers hard for 13 minutes, then put them in cold water to harden.

2. 2

   After they are cold, fill with forcemeat.

3. 3

   Put peppers in a pan, surround with water to prevent burning; have bits of butter on top of each with cracker crumbs.

4. 4

   Cook until light brown.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 108. The excerpt below is the record exactly as published.

Stuffed Peppers:. Use veal croquette recipe with a smaller quantity of bread. Remove the seed and put peppers on to boil hard for 13 minutes, then put them in cold water to harden. After they are cold fill with the forcemeat. Put peppers in a pan, surround with water to pre- vent burning; have bits of butter on top of each with a little pul- verized cracker crumb

Cook this with the app: pantry check, scaling, and the assistant.