Pepper Hash

Name: Pepper Hash
Ingredients: 24 ripe tomatoes; 12 small onions; 24 green peppers; 6 cups sugar; 6 cups vinegar; 2 tablespoons salt

From Cook book (Methodist church, Garland NC, 1950), 1950

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

7648Calories

108 gProtein

1866 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories7648 kcal

Protein108 g

Carbohydrates1866 g

Fiber217 g

Sugars1361 g

Total Fat31 g

Saturated Fat9.9 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat8.7 g

Omega-30.9 g

Cholesterol0 mg

Sodium14376 mg

Potassium17489 mg

Calcium3467 mg

Iron71 mg

Magnesium1541 mg

Phosphorus2219 mg

Zinc15 mg

Copper11 mg

Manganese83 mg

Vitamin D0 mcg

Vitamin C528 mg

Vitamin A1372 mcg

Vitamin E22 mg

Vitamin K1219 mcg

Vitamin B66.2 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.1 mg

Niacin (B3)26 mg

Folate876 mcg

Choline371 mg

Caffeine0 mg

Water5760 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 26. The excerpt below is the record exactly as published.

PEPPER HASH 24 ripe tomatoes 12 small onions 24 green peppers Grind separately and squeeze all juice out. Make a syrup of 6 cups sugar, 6 cups vinegar and 2 tablespoons salt

Cook this with the app: pantry check, scaling, and the assistant.