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Onion and Pepper Sauce
From The new Kentucky home cook book, 1884
Serves 3
Recipe by Mrs. Amanda Trueman.
Presented as published in 1884. 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
452Calories
7 gProtein
103 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein7.2 g
Carbohydrates103 g
Fiber22 g
Sugars51 g
Total Fat7 g
Saturated Fat3.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium80 mg
Potassium996 mg
Calcium390 mg
Iron4.9 mg
Magnesium126 mg
Phosphorus178 mg
Zinc1.6 mg
Copper0.4 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A5.9 mcg
Vitamin E2 mg
Vitamin K31 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate98 mcg
Choline33 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 40. The excerpt below is the record exactly as published.
eight onions and six green peppers chopped fine ; put them in a porcelain kettle, and add eight coffee-cupfuls of vinegar, one tea-cupful of Lexington mustard, eight table-spoonfuls of sugar, and one ounce of cinnamon in sticks (take out when done), one ounce of ground allspice, two ounces of cloves, one grated nutmeg, and salt to taste
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