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Pepper Relish No. 3
From Atlanta women's club cook book, 1921
Serves 20
Mrs. Harry Parker, Montezuma, Ga.
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
147Calories
2 gProtein
34 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein1.7 g
Carbohydrates34 g
Fiber1.9 g
Sugars24 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium275 mg
Calcium52 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K27 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline5.8 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 49. The excerpt below is the record exactly as published.
PEPPER RELISH NO. 3. 1 dozen green peppers. 1 dozen onions. 1 dozen red peppers. 1 qt. vinegar. 1 medium size cabbage. 1 t-spoon mustard. 1 tbls. tumeric. 2 tbls. flour or corn starch. 1 tbls. celery seed. 2 cups sugar. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.