vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Spanish Pepper Salad
From Delta Gamma cook book, 1922
Serves 12
Presented as published in 1922. 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
138Calories
3 gProtein
15 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2.6 g
Carbohydrates15 g
Fiber1.3 g
Sugars8.9 g
Total Fat7.5 g
Saturated Fat0.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium280 mg
Potassium172 mg
Calcium40 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.3 mcg
Choline2.1 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 30. The excerpt below is the record exactly as published.
Spanish Pepper Salad Dissolve Y2 box Knox's gelatine in Y2 cup cold water and Y2 cup vinegar, add Y2 cup sugar scant teaspoon salt juice of 1 lemon 1 cup boiling water Mix with six canned pimentoes, cut into small pieces, two cups chopped celery and one cup shelled pecans.
Cook this with the app: pantry check, scaling, and the assistant.