Filipino Roll
A historical recipe from Food and Health, by Lydia E. Pinkham Medicine Company.
A historical recipe
Food and Health, by Lydia E. Pinkham Medicine Company. Project Gutenberg eBook #16977.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Food and Health, by Lydia E. Pinkham Medicine Company. Digitised by Project Gutenberg, eBook #16977 (https://www.gutenberg.org/ebooks/16977). 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.
Philippines. Associated with Philippines by a demonym leading its title: Filipino (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.
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Ingredients
Method
- 1 sweet green pepper 2 onions 1 lb.
- Hamburg steak 1 cup bread crumbs 1 egg 2 teaspoons salt 1 tablespoon Worcestershire Sauce 5 or 6 slices of bacon Sauce 1 cup tomato soup 1 tablespoon flour 1 teaspoon sugar 1/2 cup water Method--Wash the pepper and remove the seeds, add onions and chop together.
- Mix with meat, breadcrumbs and well beaten egg.
- Add seasonings and form into a roll.
- Cover with bacon and bake 45 minutes in a moderately hot oven.
- Remove to platter, add water to make gravy and strain into it the thickened tomato soup.
- Let it boil a few minutes then pour around the roll.