vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Pepper Pickle
From The Twin-city housewife, 1920
Serves 11
Close securely and allow to stand.
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
421Calories
5 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein4.7 g
Carbohydrates100 g
Fiber3.5 g
Sugars76 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium10229 mg
Potassium744 mg
Calcium185 mg
Iron2.2 mg
Magnesium69 mg
Phosphorus123 mg
Zinc1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A35 mcg
Vitamin E0.6 mg
Vitamin K158 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline7.8 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 43. The excerpt below is the record exactly as published.
Stuffed Pepper Pickle Cut peppers around top and remove seed. Fill two three-gallon jars with the peppers, cover with clear, cold water (no salt), and let stand over night. Run six pounds of cabbage, four onions, and a few peppers that have turned red, through a meat chopper. To this add one pound white mustard seed, one cup salt, four cups sugar, one box ground mustard, and two tablespoons each of ground black pepper
Cook this with the app: pantry check, scaling, and the assistant.