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Pepper Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.4 g
Carbohydrates7.5 g
Fiber2 g
Sugars4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium785 mg
Potassium353 mg
Calcium19 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate27 mcg
Choline9.4 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 206. The excerpt below is the record exactly as published.
PEPPER SALAD. Remove the skin from six green peppers, and chop them fine. Peel one red pepper, and chop it very fine ; peel and chop a Spanish onion, weighing a quarter of a pound ; peel and chop six tomatoes ; mix with these ingredients two tea- spoonfuls of salt. Carefully separate the leaves of two heads of lettuce, wash them in plenty of cold water, and dry them by shaking them in a towel. Arrange the lettuce and chopped salad in a salad-bowl in layers, pour over it half a cupful of salad-oil and three tablespoonfuls of vinegar
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