Pepper and Onion Relish

Name: Pepper and Onion Relish
Ingredients: 2 dozen peppers; 2 lbs. of onions; 1 lb. of sugar; 1 qt. vinegar; spices (cinnamon, cloves, celery seed and allspice to suit taste)

From The Memorial Hall cook book, 1919

Recipe contributed by Mrs. Elizabeth Shadel.

Presented as published in 1919. 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

3787Calories

72 gProtein

921 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories3787 kcal

Protein72 g

Carbohydrates921 g

Fiber167 g

Sugars495 g

Total Fat22 g

Saturated Fat8.7 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat6.1 g

Omega-30.9 g

Cholesterol0 mg

Sodium180 mg

Potassium9333 mg

Calcium2929 mg

Iron61 mg

Magnesium1128 mg

Phosphorus1249 mg

Zinc8.8 mg

Copper8.4 mg

Manganese79 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A162 mcg

Vitamin E6.4 mg

Vitamin K988 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.9 mg

Folate274 mcg

Choline123 mg

Caffeine0 mg

Water1790 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 54. The excerpt below is the record exactly as published.

Pepper and Onion Relish Clean and chop 2 dozen peppers and 2 lbs. of onions. Scald both first for 10 minutes, then again for 20 minutes; then cook with 1 lb. of sugar, 1 qt. vinegar, and spices (cinnamon, cloves, celery seed and allspice to suit taste)

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