pescatariangluten-freedairy-freenut-freeegg-freeshellfish-free
Pepper Cocktail
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1 g
Carbohydrates5.2 g
Fiber1.5 g
Sugars2.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium253 mg
Calcium14 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline6.9 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 74. The excerpt below is the record exactly as published.
PEPPER COCKTAIL. Select medium-sized green peppers ; cut off the stem end and remove the seeds. Throw the peppers into ice water until crisp. Skin 3 tomatoes, and cut them into dice, add to the dieed tomato 1 teaspoonful of Worcestershire sauce, 1 tea- spoonful of soy, the strained juice of half a lemon, a pinch of celery seed
Cook this with the app: pantry check, scaling, and the assistant.