Dessert
Bacon and sweet peppers
Marion Harland’s original method for Bacon and sweet peppers, retained as a source transcription for modern discovery.
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 the peppers into rings, lay in ice-cold water slightly salted for half an hour.
- Dry the peppers by patting between two clean cloths and fry until clear and tender in the fat left in the pan.
Historical transcription
Source method
- 1
Cut the stem ends from green sweet peppers, handling very cautiously, lest the seeds should touch the walls of the peppers and make them “hot.” With a small sharp knife extract core and seeds and throw them away. Cut the peppers into rings, lay in ice-cold water slightly salted for half an hour. Fry sliced bacon in a clean pan, take up and keep hot. Dry the peppers by patting between two clean cloths and fry until clear and tender in the fat left in the pan. Arrange the peppers in the center of a hot dish, the bacon around them.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.