Stuffed Peppers

Ingredients

• 1 Tablespoon Butter Substitute or Drippings
• 2 Tablespoons Barley Flour
• 1 Cup Milk
• 1 Cup Cooked Fish
• 1 Cup Cooked Hominy
• Salt to Taste
• Pepper to Taste
• 1 Teaspoon Grated Onion
• 1 Tablespoon Minced Parsley

Method

1. 1

   Melt fat, stir in wholewheat flour and when smooth add the milk gradually, stirring constantly until thick.

2. 2

   Mix together the balance of the ingredients; stir into the sauce and fill the green pepper halves.

3. 3

   Cover the top with fine crumbs and bits of butter substitute; bake in a moderate oven for fifteen minutes.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 88. The excerpt below is the record exactly as published.

STUFFED PEPPERS Contributed by Albers Bros. Milling Company. 1 Tablespoon Butter Substitute or Drip- pings 2 Tablespoons Barley Flour 1 Cup IVIill< 1 Cup Cooked Fish 1 Cup Cooked Hominy Salt and Pepper to Taste 1 Teaspoon Grated Onion 1 Tablespoon Minced Parsley

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