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Pepper and Onion Salad

Name: Pepper and Onion Salad
Yield: 6 servings
Ingredients: two very young, green chilli peppers; six young onions; double the quantity of crisp celery; six small tomatoes; a little mayonnaise; salt to taste

From Kirmess cook book, 1907

Serves 6

This proves a perfect accompaniment to a breaded veal chop.

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

40Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories40 kcal

Protein1.2 g

Carbohydrates9.2 g

Fiber2.6 g

Sugars4.4 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium372 mg

Potassium170 mg

Calcium24 mg

Iron0.5 mg

Magnesium9.5 mg

Phosphorus29 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate21 mcg

Choline6.6 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.

PEPPER AND ONION SALAD. Tested. Two very young, green chilli peppers, six young onions, double the quantity of crisp celery, all shred- ded and mixed with the centers scooped out of six small tomatoes, adding a little mayonnaise and salt to taste

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