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283-284) "Another interesting soup is Miss Rutledge's 'Pepper Pot'...in that it seems to come directly from the British West Indies, complete with several meats, yams, plantains, spinach, potatoes, optional seafood, dumplings, and the obligatory characterizing 'long red peppers [cayenne],' only lacking the cassareep, a cassava preparation, for total authenticity...This authenticity is not surprising, given the strong South Carolina connections with Barbados and the Bahamas,,...It is interesting to compare it to the spartan version that came to be considered classic in the United States, consisting of tripe, veal bone, suet dumplings, and the characterizing 'pod of pepper'; this version is always claimed by Philadelphia, although the earliest receipt I know for it is given by Mary Randolph in 1824, entitled simply 'Pepper Pot.' But it was originally an infinitely varied festival dish; Mrs.

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