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Pepper Sauce
From The Henderson cook book, 1914
Serves 8
Recipe by Mrs. Henry Perry.
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
18Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein0.4 g
Carbohydrates3.9 g
Fiber0.6 g
Sugars2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium54 mg
Potassium64 mg
Calcium6.9 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline0.6 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 85. The excerpt below is the record exactly as published.
PEPPER SAUCE. For 1 pint bottle : ^ full chopped onions, 1 tablespoonful mustard, 1 tablespoonful sugar, 1 tablespoonful horse-radish, 1 teaspoonful black pepper, 6 green peppers, 6 red peppers, salt to season ; fill with vinegar
Cook this with the app: pantry check, scaling, and the assistant.