Pepper Cheese
From Durham cook book ..., 1921
Presented as published in 1921. 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
1851Calories
106 gProtein
11 gCarbs
154 gFat
Full nutrition (29 nutrients)
Calories1851 kcal
Protein106 g
Carbohydrates11 g
Sugars1.5 g
Total Fat154 g
Saturated Fat87 g
Monounsaturated Fat34 g
Polyunsaturated Fat5.4 g
Omega-30.5 g
Cholesterol454 mg
Sodium2966 mg
Potassium349 mg
Calcium3207 mg
Iron0.7 mg
Magnesium122 mg
Phosphorus2077 mg
Zinc17 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin A1433 mcg
Vitamin E3.4 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B124.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2 mg
Niacin (B3)0.2 mg
Folate95 mcg
Water166 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 39. The excerpt below is the record exactly as published.
PEPPER CHEESE. Remove the seeds from five pods of sweet pepper. Boil till tender enough to cream or to mash to a pulp. Remove the skins from the pepper. Take one pound of cheese, the mashed peppers, a pinch of salt, and hot red pepper to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.