Tomato with Stuffed Pepper Salad
From Anson County cook book, 1928
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.
TOMATO WITH STUFFED PEPPER SALAD Remove seed from 3 medium sized green peppers, leaving clean, unbroken shells; run V2 pound of plain cheese and XA pound of pecan meats through meat grinder. Rub smooth with enough thick cream to make a stiff paste, season well with salt
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