Pepper Sauce
From The Chapel Hill cook book, 1935
Mrs. John Woosley.
Presented as published in 1935. 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
3348Calories
26 gProtein
761 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories3348 kcal
Protein26 g
Carbohydrates761 g
Fiber28 g
Sugars708 g
Total Fat16 g
Saturated Fat0.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium21064 mg
Potassium3199 mg
Calcium553 mg
Iron7.1 mg
Magnesium321 mg
Phosphorus880 mg
Zinc4.7 mg
Copper1.2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C258 mg
Vitamin A0.7 mcg
Vitamin E1.7 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate138 mcg
Choline40 mg
Caffeine0 mg
Water2717 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 20. The excerpt below is the record exactly as published.
PEPPER SAUCE 12 green peppers 3 cups sugar 12 red peppers 3 tablespoons salt 12 large white onions 3 tablespoons mustard seed 1 qt. vinegar
Cook this with the app: pantry check, scaling, and the assistant.