Sometimes, the jewels in an old cookbook are the things written by the previous owners.
Old cookbooks had blank pages at the end or middle, for writing your own recipes. In my copy of Miss Parloa's New Cookbook (1882) was this handwritten recipe for Pepper Hash. For those not from the Amish country, Pepper Hash is another name for cole slaw. Today, pepper hash really tends to refer to one specific style, but it was apparently not always true. Today's pepper hash is a mixture of finely grated cabbage and carrots in vinegar, generally served in very small cups.
The recipe here bears a striking similarity to one by Chef Robert Irvine http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html
So similar in fact, that I used his recipe to flesh out the missing measurements of the older recipe.
I substituted sour cream for the cream. This very likely makes no difference at all, since mixing vinegar and cream is going to result in sour cream anyway. I just happened to have the sour cream on hand.
Tthis is half the size of the original recipe:
2 Bell Peppers, red or green
2 Tablespoons Sugar
1 Cup Sour Cream or Cream
1/4 Cup White Wine Vinegar
1 Teaspoon Celery Seed
Salt and Pepper to taste
Cut the cabbage into wedges, core, and slice very fine by hand or in a food processor. Core and clean the peppers, then slice very fine. Put both into a large bowl.
Mix sugar, cream, vinegar, celery seed salt and pepper, then add to the cabbage and bell peppers, toss, then seal in a container. This should rest in the refrigerator at least a few hours, overnight is best. It will keep in the refrigerator for several days.