Pepper Hash
From The housewife's aid, 1950
Recipe by Mrs. F. B. Dixon.
Presented as published in 1950. 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
2108Calories
19 gProtein
462 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2108 kcal
Protein19 g
Carbohydrates462 g
Fiber25 g
Sugars403 g
Total Fat15 g
Saturated Fat1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium213 mg
Potassium2618 mg
Calcium815 mg
Iron14 mg
Magnesium294 mg
Phosphorus511 mg
Zinc4.2 mg
Copper0.6 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C463 mg
Vitamin A55 mcg
Vitamin E1.3 mg
Vitamin K1.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate550 mcg
Choline31 mg
Caffeine0 mg
Water1741 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 13. The excerpt below is the record exactly as published.
PEPPER HASH 6 red and 6 green sweet peppers, 1 medium size head cabbage, 1 quart vinegar, 2 cups sugar, 2 tablespoonfuls celery seed, 2 tablespoonfuls mustard seed
Cook this with the app: pantry check, scaling, and the assistant.