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Pepper and Onion Salad
From Kirmess cook book, 1907
Serves 4
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
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.8 g
Carbohydrates14 g
Fiber3.9 g
Sugars6.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium568 mg
Potassium282 mg
Calcium41 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline9.9 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 4 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
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