vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pepper Relish No. 2
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
No method was recorded for this recipe.
Nutrition per serving
501Calories
7 gProtein
118 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein6.6 g
Carbohydrates118 g
Fiber7.1 g
Sugars80 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium95 mg
Potassium946 mg
Calcium261 mg
Iron6.2 mg
Magnesium92 mg
Phosphorus183 mg
Zinc1.5 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A0.4 mcg
Vitamin E0.3 mg
Vitamin K91 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate61 mcg
Choline22 mg
Caffeine0 mg
Water419 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 48. The excerpt below is the record exactly as published.
PEPPER RELISH NO. 2. 1 dozen green peppers. 1 tbls. tumeric. 1 dozen red peppers. 1 tbls. celery seed. 1/2 tbls. flour or corn starch. 1 qt. vinegar. 1 medium cabbage. 2 cups sugar. 1 dozen onions. Salt to taste. 1 t-spoon prepared mustard.
Cook this with the app: pantry check, scaling, and the assistant.