Red Pepper Pickle

Name: Red Pepper Pickle
Ingredients: | pk. red peppers; i qt. vinegar; 2 c. sugar

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

951Calories

0 gProtein

202 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories951 kcal

Protein0.1 g

Carbohydrates202 g

Fiber0.2 g

Sugars201 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium21 mg

Potassium55 mg

Calcium60 mg

Iron0.4 mg

Magnesium12 mg

Phosphorus42 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C21 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)0.2 mg

Folate7.1 mcg

Choline0 mg

Caffeine0 mg

Water920 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 22. The excerpt below is the record exactly as published.

Red Pepper Pickle Ingredients : | pk. red peppers i qt. vinegar boiling water 2 c. sugar

Cook this with the app: pantry check, scaling, and the assistant.