Dinner
Scalloped peppers au gratin
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.
- Cut large green peppers in half, lengthwise, extract core and seeds and fill them with minced cold cooked fish, well seasoned, mixed with one-third its weight of fine bread crumbs.
- Round the contents of the halved pepper in the shape of the missing other half, sprinkle with fine crumbs, and bake to a light brown.
Historical transcription
Source method
- 1
Cut large green peppers in half, lengthwise, extract core and seeds and fill them with minced cold cooked fish, well seasoned, mixed with one-third its weight of fine bread crumbs. The mixture (forcemeat) must be wet with gravy or tomato sauce. Round the contents of the halved pepper in the shape of the missing other half, sprinkle with fine crumbs, and bake to a light brown.
- 2
You may use for these scallops of cold chicken, lean lamb or veal. See that you do not get the forcemeat too stiff.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.