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Pepper Relish No. 2
From Atlanta women's club cook book, 1921
Serves 12
Mrs. J. E. Hays, President State Federation of Women's Clubs.
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
Nutrition per serving
239Calories
3 gProtein
55 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein2.7 g
Carbohydrates55 g
Fiber3.1 g
Sugars40 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium449 mg
Calcium75 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline9.5 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 12 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
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