Pepper Relish
From Durham cook book ..., 1921
Recipe by Mrs. A. D. Wilcox.
Presented as published in 1921. 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
1526Calories
18 gProtein
355 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1526 kcal
Protein18 g
Carbohydrates355 g
Fiber28 g
Sugars264 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2405 mg
Potassium2651 mg
Calcium390 mg
Iron4.2 mg
Magnesium179 mg
Phosphorus510 mg
Zinc3 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C409 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate384 mcg
Choline92 mg
Caffeine0 mg
Water1983 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 63. The excerpt below is the record exactly as published.
PEPPER RELISH. Twelve green peppers, twelve red peppers, ten onions, three green hot peppers, two red peppers; run through food chopper and add one pint vinegar, one cup sugar and one teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.