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Pepper Hash
From The Twin-city housewife, 1920
Serves 8
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
165Calories
2 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein2.2 g
Carbohydrates39 g
Fiber3.5 g
Sugars28 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5446 mg
Potassium421 mg
Calcium117 mg
Iron2 mg
Magnesium30 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A51 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline3.1 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 8 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.