dairy-freenut-freeegg-freesoy-freeshellfish-free
Pepper Pot
From Kentucky receipt book, 1903
Serves 6
Dumplings: Mix 1 pint of flour, a little salt and 1 heaping spoon of baking powder with sweet milk. Drop into the soup with a spoon.
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
415Calories
28 gProtein
61 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein28 g
Carbohydrates61 g
Fiber5.4 g
Sugars1.2 g
Total Fat6.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol192 mg
Sodium551 mg
Potassium820 mg
Calcium200 mg
Iron12 mg
Magnesium82 mg
Phosphorus235 mg
Zinc3.2 mg
Copper1.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate95 mcg
Choline309 mg
Caffeine0 mg
Water592 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 8. The excerpt below is the record exactly as published.
Pepper Pot. Boil the tripe the day before you wish to make soup. To 1 quart of tripe, cut into small dice, add 1 quart of sliced raw potatoes, and 1 chopped onion. To this add 2 quarts of water, or chicken stock is better. Boil until potatoes are done. A few minutes before you are ready to serve, add the dumplings, and Worcestershire sauce to taste. Dumplings — 1 pint of flour
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