Pepper Relish
From Durham cook book ..., 1921
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
2583Calories
21 gProtein
581 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2583 kcal
Protein21 g
Carbohydrates581 g
Fiber33 g
Sugars478 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium28103 mg
Potassium3054 mg
Calcium533 mg
Iron5.3 mg
Magnesium216 mg
Phosphorus627 mg
Zinc3.7 mg
Copper0.9 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C389 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate427 mcg
Choline110 mg
Caffeine0 mg
Water3129 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 46. The excerpt below is the record exactly as published.
PEPPER RELISH. Chop fine one dozen red peppers (the sweet kind) one dozen green sweet peppers, one dozen onions, four tablespoonfuls salt. Pour boil- ing water on the mixture and let stand five niinutes. Drain and add three pints of vinegar, two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.