vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pepper Relish
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. O’Meara, Hamilton, Ontario.
Presented as published in 1920. 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
493Calories
5 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein5.2 g
Carbohydrates116 g
Fiber7.5 g
Sugars91 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium745 mg
Calcium132 mg
Iron1.9 mg
Magnesium56 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate103 mcg
Choline23 mg
Caffeine0 mg
Water531 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 73. The excerpt below is the record exactly as published.
PEPPER RELISH. Twelve large peppers (red), 12 large ereen peppers, 10 large onions. Chop all fine and put through grinder. Pour boiling water over. Let stand five minutes. Drain, Pour boiling water on again. -Let — stand 10 minutes. Drain. Then add 1 pint of vinegar, 1% cups of sugar, salt to taste, % ounce of celery seed
Cook this with the app: pantry check, scaling, and the assistant.