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Pepper Mangoes
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
61Calories
2 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein1.7 g
Carbohydrates12 g
Fiber2 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium298 mg
Calcium79 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K73 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0.7 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 166. The excerpt below is the record exactly as published.
Pepper Mangoes. — Gather your pepper when green. Cut a slit in each pepper ; take the seed out carefully and wash them. Pour weak, boiling brine over them, and let them stand four days; renew the brine daily, and always have it boiling hot. Freshen the peppers, and stuff them with cabbage that has been chopped very fine, and seasoned with cinnamon, mace and cloves that have been pounded fine, and with whole white must- ard seed. After stuffing the peppers tie a cord around each one; pack them in a jar and pour strong, boiling vinegar over them three weeks in succession. The last time add a small piece of alum
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