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Celery Relish

Name: Celery Relish
Yield: 16 servings
Ingredients: 10 stalks celery, cut in dice; 4 ripe cucumbers, seeded, peeled and diced; 6 green peppers, cut fine; 3 red peppers, cut fine; Sprinkle with a cup of salt; six tablespoons of white mustard seed; one-half cup of sugar; one cup olive oil; one pint vinegar

From Delta Gamma cook book, 1922

Serves 16

Harriet Moore (Lambda)

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

77Calories

2 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories77 kcal

Protein1.9 g

Carbohydrates18 g

Fiber3.6 g

Sugars6.4 g

Total Fat0.6 g

Saturated Fat2.3 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium7028 mg

Potassium340 mg

Calcium88 mg

Iron1.4 mg

Magnesium32 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.8 mcg

Vitamin E0.1 mg

Vitamin K35 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.4 mcg

Choline1.6 mg

Caffeine0 mg

Water102 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 105. The excerpt below is the record exactly as published.

Celery Relish 10 stalks celery, cut in dice 4 ripe cucumbers, seeded, peeled and diced 6 green peppers, cut fine 3 red peppers, cut fine Sprinkle with a cup of salt and let stand three hours. Strain and scald in weak vinegar ten minutes. Strain and add six tablespoons of white mustard seed, one-half cup of sugar, one cup olive oil, one pint vinegar

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