Stuffed Vegetables
From The school kitchen textbook, 1915
You can use any kind of cold cooked meat or fish.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 146. The excerpt below is the record exactly as published.
season with salt, pepper, butter and reheat in a little milk or cream. Add a bit of sugar if the corn lacks sweetness. Recipe, No. 209. Stuffed Vegetables Sweet Green Peppers. Cut off stem end, leaving a cup, or divide lengthwise making a shallow oval ; remove the white fibre and seeds. For six cases allow one half cup of any kind of cold cooked meat or fish, finely chopped ; make it go further by adding one half cup of fine soft bread crumbs, or rice, or any cold cooked cereal, or mashed peas, or beans ; moisten with stock or any portions of left over gravy, or hot water, or white or tomato sauce. Season with minced onion, parsley, celery, or a bit of sweet herbs and salt and pepper. Fill the cases ; cover with buttered cracker crumbs ; place them in a shallow pan ; add water or stock to cover the pan half an inch
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