Dinner
Scallop of sweet peppers and ham
Scallop of sweet peppers and ham, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced.
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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.
- Cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced water for fifteen minutes, then drain.
- Cut each quarter in half.
- Butter a pudding dish and put in the bottom of it a layer of minced ham, on top of this a layer of cut peppers;
- sprinkle thickly with fine crumbs and moisten all thoroughly with seasoned stock.
- Now put in more ham, another layer of peppers and crumbs, liberally dotted with bits of butter and sprinkled with salt.
- Bake, covered, in a good oven for half an hour, then uncover and cook ten minutes longer.
Historical transcription
Source method
- 1
Cut each pepper lengthwise into quarters and remove the seeds carefully, lay in iced water for fifteen minutes, then drain. Cut each quarter in half. Butter a pudding dish and put in the bottom of it a layer of minced ham, on top of this a layer of cut peppers; sprinkle thickly with fine crumbs and moisten all thoroughly with seasoned stock. Now put in more ham, another layer of peppers and crumbs, liberally dotted with bits of butter and sprinkled with salt. Bake, covered, in a good oven for half an hour, then uncover and cook ten minutes longer.
Nutrition pending
No invented nutrition numbers.
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