Philadelphia "Pepper Pot"
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "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
- 2 pounds of plain tripe
- 2 pounds of honeycomb tripe
- 1 bunch of pot-herbs
- 1/2 pound of beef suet--and flour
- three quarts--bring slowly
- a pinch of cayenne pepper
- 1 cup of beef suet
- 2 cups flour
- 1 large onion
- 4 medium-sized potatoes
Method
- This recipe for far-famed "Philadelphia Pepper Pot" was given Mary by a friend living in the Quaker City, a good cook, who vouched for its excellence: The ingredients consist of the following: 1 knuckle of veal.
- 2 pounds of plain tripe.
- 2 pounds of honeycomb tripe.
- 1 large onion, 1 bunch of pot-herbs.
- 4 medium-sized potatoes.
- 1 bay leaf--salt and cayenne pepper to season.
- 1/2 pound of beef suet--and flour for dumplings.
- The day before you wish to use the "Pepper Pot" procure 2 pounds of plain tripe and 2 pounds of honeycomb tripe.
- Wash thoroughly in cold water place in a kettle.
- Cover with cold water and boil eight hours;
- then remove tripe from water, and when cold cut into pieces about 3/4 of an inch square.
- The day following get a knuckle of veal, wash and cover with cold water--about three quarts--bring slowly to the simmering point, skimming off the scum which arises, simmer for three hours.
- Remove the meat from the bones, cut into small pieces, strain broth and return it to the kettle.
- Add a bay leaf, one large onion, chopped, simmer one hour;
- then add four medium-sized potatoes, cut like dice, and add to the broth.
- Wash a bunch of pot-herbs, chop parsley (and add last), rub off the thyme leaves, cut red pepper in half and add all to broth;
- then add meat and tripe and season with salt;
- if liked hot, use a pinch of cayenne pepper.
- For the dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch of salt, mix well together and moisten with enough cold water to allow of their being molded or rolled into tiny dumplings, the size of a small marble.
- Flour these well to prevent sticking together.
- When all are prepared drop into soup, simmer a few minutes, add parsley and serve at once.