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Pickled Sweet Red Pepper
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
574Calories
0 gProtein
134 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein0 g
Carbohydrates134 g
Fiber0 g
Sugars134 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium9.1 mg
Calcium20 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 85. The excerpt below is the record exactly as published.
PICKLED SWEET RED PEPPER. Wash red peppers, cut a slice from the stem end and re- move all seeds and membranes. This is important as the "hot" principle is in these and if allowed to remain the pickles will be too hot to be edible. Cut in thin strips with a pair of scissors. Pour boiling water over them, let stand 3 minutes, drain and plunge into ice water. An easy way PICKLES AND CATSUPS 187 to do this is to place the pepper shreds in a colander and plunge first into boiling water, then into ice water, and leave 10 minutes. Drain and pack as solidly as possible into small glass jars. Pour over peppers until jars overflow a pickle made by boiling fifteen minutes 1 quart of vinegar with 2 cups of sugar
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