{"id":7027,"slug":"stuffed-peppers-arday-influs","title":"STUFFED PEPPERS (ARDAY-INFLUS)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["sweet green peppers","one pound of chopped meat","one egg","one onion","a little salt","citric acid (size of bean)","a little water","one tablespoon of fat","sliced tomatoes","1/2 cup of water","sugar","1/2 tablespoon of flour","1/2 tablespoon of fat"],"ingredients_norm":["sweet green pepper","meat","egg","onion","little salt","citric acid","little water","fat","tomato","water","sugar","flour"],"steps":["Take sweet green peppers, cut off blossom end.","To one pound of chopped meat take one egg, grate in one onion, a little salt, citric acid (size of bean dissolved in a little water), mix all together.","Place this mixture in the peppers, but do not fill too full. Set the entire top of peppers in place.","Melt one tablespoon of fat in a saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of water; let steam 1/2 or 3/4 of an hour.","Make sweet sour with a little citric acid and sugar to taste.","Thicken gravy with 1/2 tablespoon of flour, browned with 1/2 tablespoon of fat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w33:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d96c4037142e4d9974174224642e80bc880cfa046a24c8d438d2697aa3a00892","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-peppers-arday-influs"}