Stuffed Peppers
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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 Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.
STUFFED PEPPERS. — Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. Soak well in fresh water over night. For the stuffing use two quarts of chopped cabbage, a cupful of white mustard seed, three tablespoonfuls of celery seed, two tablespoonfuls of salt, half a cupful of grated horse-radish
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