A stew of tripe and doughballs, formerly made in Philadelphia.
1794. A wag in my neighbourhood, a lover of pepper pots.—Mass. Spy, March 13.
1796. On market day evenings [they] are found excellent in pepperpot.—The Aurora, Phila., May 17.
1800. Daniel Dunn of the Leopard Tavern in Lætitia Court, advertises “Pepperpot of a superior quality at 6 o’clock every evening.”—Id., June 19.
1803. An old negro-woman [in Philadelphia] was passing at the same moment with some pepper-pot on her head. (Note) Tripe seasoned with pepper.—John Davis, ‘Travels in the U.S.A.,’ p. 45 (Lond.).
1807.
| ’Tis like the dish call’d pepperpot, | |
| That’s peppered pretty piping hot, | |
| Yes, hot as best cayenne can make it. | |
New Year’s Address, N.Y. Weekly Inspector. |
1814. [In Philadelphia] the ear is regaled with cries of:—“pepper-pot, right hot,” &c.—Henry C. Knight (‘Arthur Singleton’), ‘Letters from the South and West,’ p. 27 (Boston, 1824).
1825. [The] principal trade [of Philadelphia] consists in the exportation of Toughy and Pepper-Pot.—J. K. Paulding, ‘John Bull in America,’ p. 160 (N.Y.).
