Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
58
Calories
0g
Protein
0g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cups white sugar
- one-half pints vinegar
- two tablespoons salt
- one-half dozen red peppers
- one-half dozen green pep- pers
- vinegar
- salt
Directions
1
One-half dozen red peppers, one-half dozen green pep- pers, sixteen large onions, one and one-half cups white sugar, one and one-half pints vinegar, two tablespoons salt, seeds of four of the peppers. Chop peppers and onions fine and cover with boiling water. Let stand fifteen minutes, drain and add vinegar, sugar and salt, which have been brought to a boil together. Cook five minutes and either bottle or can. Mrs. Roscoe B.^rrett.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive