Pepper Relish
From The housewife's aid, 1950
Recipe by Mrs. G. C. Worthington.
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
2029Calories
6 gProtein
475 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2029 kcal
Protein5.6 g
Carbohydrates475 g
Fiber7.8 g
Sugars446 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14159 mg
Potassium1296 mg
Calcium536 mg
Iron4.5 mg
Magnesium96 mg
Phosphorus190 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate97 mcg
Choline38 mg
Caffeine0 mg
Water1327 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 13. The excerpt below is the record exactly as published.
PEPPER RELISH 1 peck each of red and green pepper. Cut out seed, wash and pour boiling water to cover well, let stand 15 minutes, then run through meat chopper, drain well. 2 cups brown sugar, 2 table- spoons salt, 2 pints of vinegar, 3 large onions
Cook this with the app: pantry check, scaling, and the assistant.