Italiandinner
Stuffed Peppers
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 243. The excerpt below is the record exactly as published.
Stuffed Peppers. — Fry for one minute only, six medium-sized green peppers in very hot fat ; drain and skin them properly, and cut a round piece off the bottom to use for a cover. Remove the insides, and fill them with a good sausage forcemeat (No. 220); put on the round cover previously cut off, and lay them on an oiled baking-tin. Moisten the pep- pers lightly with sweet oil, and place them in a slow oven to cook for fif- teen minutes; then arrange them on a hot dish, and serve with a gill of demi-glace sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.