Stuffed Peppers
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 19. The excerpt below is the record exactly as published.
STUFFED PEPPERS. Cut off the tops of green peppers and remove the seed, parboil them ten minutes, chop the tops fine, one table- spoonful of chopped onion and two of fresh chopped mush- rooms; saute all in two tablespoonfuls of butter about twelve minutes, add one tablespoon of flour, half a cup of brown stock, one tablespoon of ground chicken, one half tablespoon of ground ham, and one tablespoon of bread crumbs. Season with salt, pepper, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.