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Pepper Relish

Name: Pepper Relish
Yield: 2 servings
Ingredients: Remove the seeds from six large green peppers; and one red bell pepper; a finely minced head of cabbage; a little less than a quarter of a cupful of salt; a full cupful of sugar; two tablespoonfuls of mustard seed; nice cider vinegar enough to cover the mixture

From The Rural cook book, 1907

Serves 2

Presented as published in 1907. 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

601Calories

8 gProtein

135 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories601 kcal

Protein7.6 g

Carbohydrates135 g

Fiber1.9 g

Sugars101 g

Total Fat5.4 g

Saturated Fat0.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium14074 mg

Potassium1126 mg

Calcium232 mg

Iron1.6 mg

Magnesium110 mg

Phosphorus224 mg

Zinc1.7 mg

Copper0.1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C245 mg

Vitamin A0.2 mcg

Vitamin E0.6 mg

Vitamin K268 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate34 mcg

Choline13 mg

Caffeine0 mg

Water480 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 129. The excerpt below is the record exactly as published.

Pepper Relish, — Remove the seeds from six large green peppers and one red bell pepper, and chop the peppers fine. Mix the peppers with a finely minced head of cabbage. Turn in a little less than a quarter of a cupful of salt, a full cupful of sugar, two tablespoonfuls of mus- tard seed and nice cider vinegar enough to cover the mixture

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