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Pepper Mangoes
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
727Calories
1 gProtein
3 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein1.3 g
Carbohydrates3.1 g
Fiber0.8 g
Sugars0.2 g
Total Fat74 g
Saturated Fat5.6 g
Monounsaturated Fat56 g
Polyunsaturated Fat9.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium18 mg
Potassium106 mg
Calcium145 mg
Iron3.3 mg
Magnesium34 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.2 mcg
Vitamin E25 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.7 mcg
Choline1.9 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 199. The excerpt below is the record exactly as published.
Pepper Mangoes. Take green peppers, remove seed and put stem back in each pep- per ; put them in a strong brine for 10 days, then put in cold water, 330 KENTUCKY BECEIPT BOOK. changing it several times. Have some chopped cucumbers, green to- matoes and 1 head of white cabbage; run all through the grinder. Put these ingredients in a large bowl, add brown sugar and dry mus- tard. Pour over it 1 quart salad oil. Mix with the hands, then fill the peppers. Have enough boiling vinegar to cover peppers ; season it with 3 ounces celery seed
Cook this with the app: pantry check, scaling, and the assistant.