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Canned Sweet Red Peppers
From The Toronto Cook Book, 1915
Serves 2
These are nice cut up in salads in the winter.
Presented as published in 1915. 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
796Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories796 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium6.4 mg
Calcium9.2 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.
Canned Sweet Red Peppers Wash outside of peppers thoroughly and wipe dry. Cut slice from stem end and remove seeds. Cut into thin strips; scald well and then drop into ice water to make crisp. Drain well. Make a syrup of two cups sugar and one of vinegar
Cook this with the app: pantry check, scaling, and the assistant.