Hot Pepper Hash

Name: Hot Pepper Hash
Ingredients: 24 green bell peppers; 24 red bell peppers; 4 medium cabbage; 4 peck green tomatoes; 2 peck onions; 12 green or red hot peppers; 1 gallon vinegar; 3 tablespoons white mustard seed; 5 lbs. sugar; 14 box tumeric; 3 tablespoons celery seed; 3 tablespoons mustard (dry); salt to taste; % box pickling spice (tied in bag)

From The Williamston cook book, 1950

Recipe contributed by Mrs. John A. Ward.

Presented as published in 1950. 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

12962Calories

113 gProtein

2971 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories12962 kcal

Protein113 g

Carbohydrates2971 g

Fiber92 g

Sugars2299 g

Total Fat41 g

Saturated Fat1.3 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.1 g

Cholesterol0 mg

Sodium794 mg

Potassium23053 mg

Calcium2869 mg

Iron40 mg

Magnesium1547 mg

Phosphorus3259 mg

Zinc24 mg

Copper5 mg

Manganese23 mg

Vitamin D0 mcg

Vitamin C10285 mg

Vitamin A155 mcg

Vitamin E3.5 mg

Vitamin K2190 mcg

Vitamin B626 mg

Vitamin B120 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)8.7 mg

Niacin (B3)64 mg

Folate2649 mcg

Choline99 mg

Caffeine0 mg

Water14346 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 38. The excerpt below is the record exactly as published.

HOT PEPPER HASH 24 green bell peppers 4 medium cabbage 24 red bell peppers 4 peck green tomatoes 2 peck onions 12 green or red hot peppers Grind all the above ingredients and strain through colander. Then add: 1 gallon vinegar 3 tablespoons white mustard 5 lbs. sugar seed 14 box tumeric ; 3 tablespoons celery seed 3 tablespoons mustard (dry) salt to taste % box pickling spice (tied in bag)

Cook this with the app: pantry check, scaling, and the assistant.