Stuffed Peppers (Another Variation)

Ingredients

• One dozen large green bell peppers
• 3 sets of sweetbreads
• breast of 1 large chicken
• 1 small box deviled ham
• 1 teacup of cream
• 1 tablespoon melted butter
• 1 large green pickle

Method

1. 1

   Parboil chicken and sweetbreads; when cold, remove white meat of chicken, add sweetbreads and rest of ingredients and put through grinder, then add cream.

2. 2

   Remove seeds from peppers and soak in cold water for 2 hours, then dry them on a cloth and fill with the forcemeat.

3. 3

   Place in stovepan, put bread crumbs and bits of butter on top.

4. 4

   Partially surround peppers with water or stock to prevent burning.

5. 5

   Cook until chestnut brown, which requires from 10 to 15 minutes.

6. 6

   Serve with tomato sauce or mushroom sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

One dozen large green bell peppers, 3 sets of sweetbreads, breast of 1 large chicken, 1 small box deviled ham, 1 teacup of cream, 1 tablespoon melted butter, 1 large green pickle

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