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Pepper Relish II
From Boston Cooking-School cook book, 1896
Serves 6
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
453Calories
5 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein4.6 g
Carbohydrates105 g
Fiber7 g
Sugars83 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3519 mg
Potassium666 mg
Calcium103 mg
Iron1.1 mg
Magnesium45 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate92 mcg
Choline23 mg
Caffeine0 mg
Water541 g
Estimated from matched ingredients across 6 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 II 1 quart vinegar 15 large onions 12 green peppers, seeded 2 cups sugar 12 red peppers, seeded 3 tablespoons salt
Cook this with the app: pantry check, scaling, and the assistant.