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Canned Sweet Red Peppers
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Peppers retain their pretty red color.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
575Calories
0 gProtein
134 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein0 g
Carbohydrates134 g
Fiber0.1 g
Sugars134 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium20 mg
Calcium21 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline0 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 155. The excerpt below is the record exactly as published.
Canned Sweet Red Peppers Wash dry 1 pk red bell peppers, cut a thin slice from the stem end of each and remove the seeds, then cut round and round the peppers with a pair of scissors, making strips ^4 inch wide and as long as possible — in one piece, if this can be managed, something like a one-piece apple paring. Next cover the pep- per strips with boiling water, then drain off the water imme- diately and repeat this if the peppers are liked very mild. Next, put into ice water, using plenty of ice to chill thoroughly, then drain and pack solidly in pt jars. Boil 1 qt vinegar and 2 cups sugar
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Cook this with the app: pantry check, scaling, and the assistant.