Pepper Relish
From The Williamston cook book, 1950
Recipe contributed by Mrs. Jack Hardison.
Presented as published in 1950. 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
4070Calories
11 gProtein
251 gCarbs
332 gFat
Full nutrition (34 nutrients)
Calories4070 kcal
Protein11 g
Carbohydrates251 g
Fiber2.1 g
Sugars203 g
Total Fat332 g
Saturated Fat52 g
Monounsaturated Fat74 g
Polyunsaturated Fat197 g
Omega-324 g
Cholesterol185 mg
Sodium2814 mg
Potassium547 mg
Calcium79 mg
Iron4.4 mg
Magnesium41 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C256 mg
Vitamin A71 mcg
Vitamin E14 mg
Vitamin K720 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate182 mcg
Choline151 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 38. The excerpt below is the record exactly as published.
PEPPER RELISH 2 doz. sweet red peppers 3 cups sugar 7 medium onions 2 tbsp. salt 3 cups vinegar 2 tbsp. mustard seed Grind peppers and onions; combine with other ingredients; boil 30 minutes. Seal hot. Mrs. A. J. Osteen. PEPPER RELISH 12 green peppers 12 red peppers Small jar mustard (10c) 6 tbsp. flour 1 cup sugar Srtspe Salt 14% cups vinegar 1 pint mayonnaise
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