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Pepper Hash

Name: Pepper Hash
Yield: 8 servings
Ingredients: five large green peppers; one red one; a good-sized cabbage; two tablespoon fills of brown mustard seed; three tablespoonfuls of salt; enough good cider vinegar to cover the whole

From The Rural cook book, 1907

Serves 8

Will keep for winter use.

Presented as published in 1907. 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

53Calories

2 gProtein

9 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories53 kcal

Protein1.9 g

Carbohydrates8.6 g

Fiber0.5 g

Sugars0.2 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2643 mg

Potassium278 mg

Calcium57 mg

Iron0.4 mg

Magnesium27 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K67 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate8 mcg

Choline3.4 mg

Caffeine0 mg

Water118 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 128. The excerpt below is the record exactly as published.

Pepper Hash. — Wash and dry five large green peppers and one red one, remove seeds and chop shells quite fine; chop fine a good-sized cabbage, and place with the peppers in a bowl, mixing well. Add two tablespoon fills of brown mustard seed; three tablespoonfuls of salt and enough good cider vinegar to cover the whole

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