Pepper Sauce
From The Wilson cook book, 1941
Recipe by Mrs. DoANE HERRING.
Presented as published in 1941. 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
3064Calories
59 gProtein
674 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3064 kcal
Protein59 g
Carbohydrates674 g
Fiber84 g
Sugars328 g
Total Fat6.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium21187 mg
Potassium11026 mg
Calcium1123 mg
Iron17 mg
Magnesium660 mg
Phosphorus1611 mg
Zinc11 mg
Copper3 mg
Manganese8.4 mg
Vitamin D0 mcg
Vitamin C4547 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B613 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)4.9 mg
Niacin (B3)33 mg
Folate1766 mcg
Choline170 mg
Caffeine0 mg
Water6663 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 20. The excerpt below is the record exactly as published.
Pepper Sauce _ 12 green bell peppers 12 red bell peppers 1% dozen onions 3 tablespoons salt 1 qt. vinegar 1 cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.