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Pickled Peppers
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
52Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein2.5 g
Carbohydrates9.3 g
Fiber3.9 g
Sugars0.5 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium1247 mg
Potassium349 mg
Calcium78 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A7.7 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate72 mcg
Choline4.4 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 144. The excerpt below is the record exactly as published.
PICKLED PEPPERS Cut the stems out in a round circle with a sharp knife and lay them aside to replace later. Fill the peppers with a mixture of finely chopped cabbage, grated horseradish, mustard seed and salt. Wash the peppers in cold water; fill them; replace the stem; tie them with a soft cord to keep the lids in; pack them in stone jars and fill up with cold sharp vinegar
Cook this with the app: pantry check, scaling, and the assistant.