Pepper Hash
From Anson County cook book, 1928
—Mrs. T. L. Caudle.
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
Nutrition per serving
1961Calories
7 gProtein
457 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1961 kcal
Protein6.6 g
Carbohydrates457 g
Fiber10 g
Sugars427 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7047 mg
Potassium905 mg
Calcium204 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus212 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate114 mcg
Choline37 mg
Caffeine0 mg
Water1441 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.