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Pepper Sandwiches
From The Henderson cook book, 1914
Serves 4
A colorful and tasty option.
Presented as published in 1914. 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
90Calories
1 gProtein
1 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein0.9 g
Carbohydrates0.9 g
Fiber0.4 g
Sugars0 g
Total Fat9.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat5.9 g
Cholesterol0 mg
Sodium30 mg
Potassium35 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium9.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 25. The excerpt below is the record exactly as published.
PEPPER SANDWICHES. Mix equal quantities of red bell peppers and English wal- nuts chopped very fine, season to taste and mix with mayon- naise dressin
Cook this with the app: pantry check, scaling, and the assistant.