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Pepper Relish I
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
309Calories
0 gProtein
72 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein0.1 g
Carbohydrates72 g
Fiber0.1 g
Sugars71 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37360 mg
Potassium119 mg
Calcium99 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline1.7 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 313. The excerpt below is the record exactly as published.
PEPPER RELISH I 1 peck red peppers 2 cups vinegar 2 cups cold water 1 cup brown sugar 1 cup salt 14 cup white mustard seed
Cook this with the app: pantry check, scaling, and the assistant.