Pepper Relish
From The Warrenton cook book, 1951
Presented as published in 1951. 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
856Calories
24 gProtein
186 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories856 kcal
Protein24 g
Carbohydrates186 g
Fiber33 g
Sugars19 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium5258 mg
Calcium241 mg
Iron8.6 mg
Magnesium283 mg
Phosphorus705 mg
Zinc5.1 mg
Copper1 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C3101 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B67.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.2 mg
Niacin (B3)23 mg
Folate1107 mcg
Choline27 mg
Caffeine0 mg
Water2386 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 20. The excerpt below is the record exactly as published.
PEPPER RELISH (From Edenton) 1 doz. green peppers, sweet 6 small hot peppers 1 doz. red peppers, sweet 3 large onions
Cook this with the app: pantry check, scaling, and the assistant.