Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Philadelphia Pepper Pot
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Serve hot.
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of tripe
- four calves' feet
- a red pepper
- half a teaspoonful of sweet marjoram
- salt
- two sliced onions
- a piece of butter
Method
Boil tripe and calves' feet in cold water with red pepper until tender.
Remove meat, cut tripe, return to liquid, add seasonings, and butter rolled in flour, boil with dumplings for fifteen minutes.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 4. The excerpt below is the record exactly as published.
Philadelphia Pepper Pot. — Put two pounds of tripe and four calves' feet into the soup pot and cover them with cold water ; add a red pepper, and boil until the calves' feet have become very tender. Then take out the meat, skim and stir the liquid, and cut the tripe into small pieces, which put back into the liquid. If there is not enough of this add boiling water. Flavor with half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced potatoes and salt. When these have boiled until almost tender, add a piece of butter
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