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Pepper Pot
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
562Calories
47 gProtein
59 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein47 g
Carbohydrates59 g
Fiber8.1 g
Sugars9.1 g
Total Fat15 g
Saturated Fat4.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol303 mg
Sodium1470 mg
Potassium1625 mg
Calcium287 mg
Iron16 mg
Magnesium121 mg
Phosphorus411 mg
Zinc5.1 mg
Copper2.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A4.7 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate65 mcg
Choline507 mg
Caffeine0 mg
Water844 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.
PEPPER POT.— Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is 'better Boil until potatoes are done. A few min- utes before you are ready to serve, add dumplings and Worcester- shire sauce, to tast
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