Pepper Sauce
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
4122Calories
48 gProtein
910 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories4122 kcal
Protein48 g
Carbohydrates910 g
Fiber60 g
Sugars740 g
Total Fat27 g
Saturated Fat2.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Cholesterol0 mg
Sodium508 mg
Potassium6529 mg
Calcium2149 mg
Iron32 mg
Magnesium688 mg
Phosphorus1344 mg
Zinc9.8 mg
Copper2 mg
Manganese8.4 mg
Vitamin D0 mcg
Vitamin C601 mg
Vitamin A56 mcg
Vitamin E2.9 mg
Vitamin K9.6 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate936 mcg
Choline187 mg
Caffeine0 mg
Water3809 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 16. The excerpt below is the record exactly as published.
PEPPER SAUCE. 1 large head cabbage, 12 good sized onions, 12 each red and green peppers all chopped fine. Salt and let stand over night. In the morn- ing heat 3 pints vinegar with IX lbs. brown sugar, 4 tablespconsful each of mustard seed and celery seed
Cook this with the app: pantry check, scaling, and the assistant.