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Egyptian Stuffed Peppers

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Egypt. Associated with Egypt by a demonym leading its title: Egyptian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

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Ingredients

Method

  1. Cut off the tops and remove the seeds from large sweet peppers.
  2. Stuff with chopped raw beef highly seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney.
  3. Put the stuffed peppers in a baking-pan with a little hot water;
  4. sprinkle with bits of butter and let bake three-quarters of an hour.
  5. Serve.
  6. Garnish with cucumber salad.