Stuffed Peppers

Ingredients

• one tablespoonful of salt
• one teaspoonful of grated horseradish
• one teaspoonful of black pepper
• one tablespoonful of made mustard
• pulverized mustard-seed each
• let soak for twenty-four hours
• let stand two weeks before using

Method

1. 1

   Scrape out the seeds from the peppers.

2. 2

   Lay the pods in brine for 24 hours; drain and fill each pepper with a dressing made of chopped cabbage seasoned with salt, pulverized mustard-seed, horseradish, black pepper, and made mustard.

3. 3

   Replace the stems, sew with coarse thread, pack in a stone jar, cover with strong vinegar, and let stand for two weeks before using.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 271. The excerpt below is the record exactly as published.

let soak for twenty- four hours ; drain, and fill each pepper with a dressing made of chopped cabbage seasoned with one table- spoonful of salt and pulverized mus- tard-seed each, one teaspoonful of grated horseradish, one teaspoonful of black pepper, and one table-spoon- ful of made mustard ; replace the stems, sew with a coarse thread, pack in a stone jar, cover with strong vinegar, and let stand two weeks before using

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