Pepper Hash Pickle

Name: Pepper Hash Pickle
Ingredients: Twenty-four large sweet peppers; twelve medium-sized onions; salt to taste; sugar to taste; vinegar to cover

From Durham cook book ..., 1921

Presented as published in 1921. 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

720Calories

20 gProtein

168 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories720 kcal

Protein20 g

Carbohydrates168 g

Fiber31 g

Sugars76 g

Total Fat1.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium72 mg

Potassium2628 mg

Calcium414 mg

Iron3.8 mg

Magnesium180 mg

Phosphorus522 mg

Zinc3.1 mg

Copper0.7 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C133 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K7.2 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.1 mg

Folate342 mcg

Choline110 mg

Caffeine0 mg

Water1604 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 67. The excerpt below is the record exactly as published.

PEPPER HASH PICKLE. TAventy-four large sAveet peppers, tAvelve medium- sized onions (if onions are not preferred, may be omitted.) Wash peppers, remove seeds and ribs, cut onions as fine as Avanted, salt and sugar to taste in vinegar to cover

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