Essence of Capsicum.— (1) Put 2oz. of dried Capsicums in the
sun for an hour or so, pound them in a mortar, put them
into a glass bottle, add 1 teaspoonful of salt, and pour over
only sufficient vinegar✪ Essence of Capsicum to make a limp paste. Stopper up
Capsicums — continued.
the bottle, expose it to the sun for a few days, filter the
liquor through muslin, adding more vinegar to bring the
whole to the consistence of thick sauce, and pour it into a
bottle ; it is then ready for use.
(2) Put 2qts. each of distilled water and over-proof spirit
into a jar, add lib. of Capsicum pods and let them steep for
a month, taking care to have the jar corked, and giving it
a vigorous shaking daily for the first two weeks. It is then
ready for use, but must first be strained and filtered, and
the jar must be replenished with an equal quantity of spirit
to that which is drawn off.
Essence of Cayenne. — Pour lqt. of vinegar into a jar over loz.
of cayenne, cover it over securely, and let it remain for a
month. Strain the liquor through a muslin bag or strainer
into bottles, cork them down, and put them away in a cool
place until wanted.
Pickled Capsicums. — (1) Put some Capsicums in a jar, and
cover them over with boiling vinegar, adding to every pint of
liquor ^oz. of powdered mace, and 1 saltspoonful of salt✪ Pickled Capsicums.
When quite cold, tie the jars over with bladder, and in about
five or six weeks they will be quite ready for use. It is better
to gather the Capsicum pods before they are red.
(2) The Capsicums should be young, green, and freshly
gathered. Cut off their stalks, then scald them ; put them
in a basket, place a board over them with a weight on the
top, and leave them for twelve hours for the purpose of
extracting all the bitter water. Arrange the Capsicums in
layers in a stone jar with parsley and mint between the layers;
fill up the jar with strong white vinegar, and put the lid on.
Leave the pickles for fifteen days before using them. If kept
for any length of time, the vinegar must be changed
occasionally.
Stuffed and Baked Green Peppers. — Wash half-a-dozen large
green Peppers, put them into boiling water, and boil for five
minutes ; take them from the water, and rub off the skins with
a wet cloth. Cut off the stem ends, remove the seeds with a
small spoon, and stuff the Peppers with any kind of minced
cold meat, mixed with an equal quantity of stale bread softened
with cold water, and seasoned with salt. Eeplace the stems,
set the Peppers in a deep earthern plate or dish, pour in as
much cold gravy as the dish will hold✪ Stuffed and Baked Green Peppers, and bake the Peppers in
a moderate oven for half-an-honr. They may be stuffed with
sausage-meat and bread. Serve on the dish on which they
were baked. Cheese may be grated and mixed with bread-
crumbs for stuffing Peppers ; and they should then be fried
instead of being baked.
Page 123 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Essence of Capsicum.— (1) Put 2oz. of dried Capsicums in the sun for an hour or so, pound them in a mortar, put them into a glass bottle, add 1 teaspoonful of salt, and pour over only sufficient vinegar to make a thick paste. Stopper it up
Capsicums — continued.
the bottle, expose it to the sun for a few days, filter the liquor through muslin, adding more vinegar to bring the whole to the consistence of thick sauce, and pour it into a bottle ; it is then ready for use.
(2) Put 2qts. each of distilled water and over-proof spirit into a jar, add 1lib. of Capsicum pods and let them steep for a month, taking care to have the jar corked, and giving it a vigorous shaking daily for the first two weeks. It is then ready for use, but must first be strained and filtered, and the jar must be replenished with an equal quantity of spirit to that which is drawn off.
Essence of Cayenne. — Pour 1qt. of vinegar into a jar over 1oz. of cayenne, cover it over securely, and let it remain for a month. Strain the liquor through a muslin bag or strainer into bottles, cork them down, and put them away in a cool place until wanted.
Pickled Capsicums. — (1) Put some Capsicums in a jar, and cover them over with boiling vinegar, adding to every pint of liquor 0.5oz. of powdered mace, and 1 saltspoonful of salt. When quite cold, tie the jars over with bladder, and in about five or six weeks they will be quite ready for use. It is better to gather the Capsicum pods before they are red.
(2) The Capsicums should be young, green, and freshly gathered. Cut off their stalks, then scald them ; put them in a basket, place a board over them with a weight on the top, and leave them for twelve hours for the purpose of extracting all the bitter water. Arrange the Capsicums in layers in a stone jar with parsley and mint between the layers; fill up the jar with strong white vinegar, and put the lid on. Leave the pickles for fifteen days before using them. If kept for any length of time, the vinegar must be changed occasionally.
Stuffed and Baked Green Peppers. — Wash half-a-dozen large green Peppers, put them into boiling water, and boil for five minutes ; take them from the water, and rub off the skins with a wet cloth. Cut off the stem ends, remove the seeds with a small spoon, and stuff the Peppers with any kind of minced cold meat, mixed with an equal quantity of stale bread softened with cold water, and seasoned with salt. Eeplace the stems, set the Peppers in a deep earthern plate or dish, pour in as much cold gravy as the dish will hold, and bake the Peppers in a moderate oven for half-an-hour. They may be stuffed with sausage-meat and bread. Serve on the dish on which they were baked. Cheese may be grated and mixed with breadcrumbs for stuffing Peppers ; and they should then be fried instead of being baked.
Records on this page
Essence of CapsicumPickled CapsicumsStuffed and Baked Green Peppers