Pepper Hash

Name: Pepper Hash
Ingredients: Any cold meat may be used; equal amount of cold potato; two or more onions; two green peppers; Moisten with gravy or stewed tomatoes

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

236Calories

6 gProtein

54 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories236 kcal

Protein6.4 g

Carbohydrates54 g

Fiber8.3 g

Sugars14 g

Total Fat0.4 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium21 mg

Potassium1076 mg

Calcium87 mg

Iron1.8 mg

Magnesium65 mg

Phosphorus173 mg

Zinc1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K4.2 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate80 mcg

Choline36 mg

Caffeine0 mg

Water386 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.

Pepper Hash Any cold meat may be used; put through the chopper with an equal amount of cold potato, two or more onions and two green peppers ; season well and pour into a buttered baking dish. Moisten with gravy or stewed tomatoes

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