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Pepper Salad
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
36Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein1.4 g
Carbohydrates8.7 g
Fiber3.3 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium586 mg
Potassium177 mg
Calcium58 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Choline1.9 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 326. The excerpt below is the record exactly as published.
PEPPER SALAD. — Boil and drain some peppers, cut them into strips and place in a bowl. For each pt. of peppers use a French dressing made of 3 spoons of oil, 1 vinegar, y^ teaspoon of salt and a few drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.