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Pepper Sauce No. 2

From Magnet users cook book, 1920

Serves 8

Recipe by Miss H. Roach, Hamilton, Ontario.

Presented as published in 1920. 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

508Calories
11 gProtein
123 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein11 g
Carbohydrates123 g
Fiber23 g
Sugars62 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium2653 mg
Potassium1385 mg
Calcium402 mg
Iron7.9 mg
Magnesium156 mg
Phosphorus199 mg
Zinc1.4 mg
Copper1.1 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A20 mcg
Vitamin E0.8 mg
Vitamin K124 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate63 mcg
Choline24 mg
Caffeine0 mg
Water357 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 73. The excerpt below is the record exactly as published.

12 red peppers, 14 laree onions, seeded and chopped fine. Cover with boiling water and let stand — 5 minutes, Strain, pour boiling water over again and let stand 10 minutes, © then drain off all water. Add 3 tablespoons of salt, 2 cups of granulated sugar, 1 quart of vinegar. Boil 15 or 20 minutes.—Mrs. W. Ronald, Leth- bridge, Alta. B NO SEPARATOR IN. ‘DISTRICT OAN BEAT MAGNET Mr. John 8S. Asheson, R.R. No. 2, Maberly, Ont., says:—Our Magnet Gream Separator has made great tests, butter fat as high as 46 at the creamery. — I got $26.81 for two five-gallon cans, so I don't think any other Separator — could beat that. We have run it sia years and it is the easiest URGES! : machine in Las district. 2 ae : ree 2 PEPPER. SAUCE No. 2. Twelve ereen® peppers (sweet), 12 A peppers et), 14 large onions, Remove seeds from peppers and chop fine. Pour 4 oiling water and let stand 5 minutes, drain, repeat, let stand 10 minutes, : in. 1 quart of vinegar, 3 tablespoons of salt
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