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Pepper Hash
From The Twin-city housewife, 1920
Serves 10
Delicious for sandwiches or with cold meats.
Presented as published in 1920. 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
126Calories
2 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein1.6 g
Carbohydrates30 g
Fiber2.3 g
Sugars22 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4244 mg
Potassium309 mg
Calcium90 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A41 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate32 mcg
Choline1.4 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 43. The excerpt below is the record exactly as published.
Pepper Hash Run through meat chopper one dozen each green peppers, sweet red peppers, and small onions. Add three tablespoons salt and let Simmer ten minutes; drain and add one cup vinegar and one cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.