Recipe: Stuffed Peppers, No. 2

Crumb 4 slices of bread and wet with 1/2 cup SOUP stock, small piece of butter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place in baking plate with very little water, and bake fifteen minutes in a quick oven. This mixture will fill six peppers.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)