Pepper Hash
From Anson County cook book, 1928
Presented as published in 1928. 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
No method was recorded for this recipe.
Nutrition per serving
2017Calories
8 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2017 kcal
Protein8.2 g
Carbohydrates469 g
Fiber12 g
Sugars427 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7047 mg
Potassium1288 mg
Calcium215 mg
Iron2.4 mg
Magnesium91 mg
Phosphorus260 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C300 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate199 mcg
Choline37 mg
Caffeine0 mg
Water1606 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 54. The excerpt below is the record exactly as published.
PEPPER HASH 1 doz. sweet green peppers 3 level teaspoons salt 1 doz. sweet red peppers 1 qt. vinegar 4 large onions 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.