Pepper Relish
From Quaker recipes, 1954
Presented as published in 1954. 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
4056Calories
55 gProtein
1027 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories4056 kcal
Protein55 g
Carbohydrates1027 g
Fiber113 g
Sugars720 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.6 g
Omega-30.5 g
Cholesterol0 mg
Sodium14347 mg
Potassium7864 mg
Calcium2425 mg
Iron40 mg
Magnesium801 mg
Phosphorus1066 mg
Zinc7.2 mg
Copper5.4 mg
Manganese45 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A88 mcg
Vitamin E3.8 mg
Vitamin K542 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.6 mg
Folate405 mcg
Choline163 mg
Caffeine0 mg
Water1655 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 45. The excerpt below is the record exactly as published.
PEPPER RELISH 1 red pepper 14 medium onions 12 green peppers 2 tablespoons salt Grind. Pour boiling water over ground peppers and onions and let stand five minutes. Drain. Cover with boiling water again and let stand ten minutes. Drain. Add: 1 quart apple vinegar 1 teaspoon each of cinnamon, 3 cups brown sugar allspice and ginger Y2 teaspoon cloves
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