Pepper Relish
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. Clarence Ely.
Presented as published in 1919. 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
3271Calories
21 gProtein
781 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3271 kcal
Protein21 g
Carbohydrates781 g
Fiber33 g
Sugars679 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium14096 mg
Potassium3045 mg
Calcium497 mg
Iron5.1 mg
Magnesium212 mg
Phosphorus608 mg
Zinc3.6 mg
Copper0.9 mg
Manganese3.1 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
Water2676 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 54. The excerpt below is the record exactly as published.
Pepper Relish One doz. green peppers, 1 doz. red peppers, 1 doz. onions. Put all through coarse grinder, pour boiling water over and let stand 5 minutes. Drain and pour boiling water over and stand 20 minutes. Drain and add 1 qt. vinegar, 3 cups sugar, 2 tblspns. salt
Cook this with the app: pantry check, scaling, and the assistant.