Dinner
Peppers and rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook half a cupful of rice in plenty of boiling water, a little salt, for twenty minutes hard.
- Slice as for frying in the usual way.
- When you take them from the cold salt and water, fry them in a great spoonful of butter.
- Add to the hot butter and peppers a teaspoonful of onion juice and two tablespoonfuls of stock.
- Set in the oven, covered, for three minutes, and serve.
Historical transcription
Source method
- 1
Cook half a cupful of rice in plenty of boiling water, a little salt, for twenty minutes hard. Drain in a colander and set at the back of the range to dry off. Heap within a deep dish.
- 2
Prepare your peppers as already directed. Slice as for frying in the usual way. When you take them from the cold salt and water, fry them in a great spoonful of butter. Lift them from the pan and chop rather coarsely. Add to the hot butter and peppers a teaspoonful of onion juice and two tablespoonfuls of stock. Boil up and pour upon the rice. Set in the oven, covered, for three minutes, and serve.
Nutrition pending
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