CookEat Recipe
Sweet-Pepper Butter
Sieved Spanish sweet-pepper pulp mixed with half an ounce of butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2919. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : No2919 editorial safety/service route: Pepper cultivar and sieve recovery are not printed; no finished-butter mass is asserted.. This is a documentary proposal, not a cooked or tasted trial. Limites : Pepper cultivar and sieve recovery are not printed; no finished-butter mass is asserted.
Method
Steps
Step 1
Pound FOUR selected Spanish sweet peppers to a pulp in a clean mortar. Press through a sieve, discard retained solids and record recovered pulp.
Step 2
Mix the sieved pulp thoroughly with half-ounce butter. Refrigerate promptly if not used at once; measure actual finished output for No2918 or another fish.
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