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Pepper Hash

Name: Pepper Hash
Yield: 14 servings
Ingredients: Eighteen red peppers; 18 green peppers; 3 heads of cabbage; 4 quarts vinegar; 1 pound brown sugar; 1 pint salt; 1 tablespoon whole cloves; 1 ounce celery seed; ½ pound white mustard seed; ½ pound ground mustard

From The Henderson cook book, 1914

Serves 14

— Miss Julia Mitchell Cooper.

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

335Calories

7 gProtein

52 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories335 kcal

Protein6.8 g

Carbohydrates52 g

Fiber2.8 g

Sugars33 g

Total Fat6.9 g

Saturated Fat0.4 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium16051 mg

Potassium676 mg

Calcium218 mg

Iron3.1 mg

Magnesium107 mg

Phosphorus218 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C126 mg

Vitamin A0.4 mcg

Vitamin E0.9 mg

Vitamin K116 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate40 mcg

Choline21 mg

Caffeine0 mg

Water474 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 86. The excerpt below is the record exactly as published.

PEPPER HASH. Eighteen red peppers, 18 green peppers, 3 heads of cab- bage. Chop fine. 4 quarts vinegar, 1 pound brown sugar, 1 pint salt, 1 tablespoon whole cloves, 1 ounce celery seed, y2 pound white mustard seed, y2 pound ground mustard

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