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Pepper Sauce
From Harper's cook book encyclopædia, 1902
Serves 10
Presented as published in 1902. 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
92Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein2.8 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium589 mg
Calcium129 mg
Iron0.6 mg
Magnesium42 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K160 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.2 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 389. The excerpt below is the record exactly as published.
Pepper Sauce. — Cut up very fine three large heads of cabbage and six seeded pods of green pepper. Add a table-spoonful of celery seed, a tea- spoonful of allspice, the same of mace, white mustard-seed, and salt. Mix all well together, then cover with good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.