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Corn and Cabbage

Name: Corn and Cabbage
Yield: 8 servings
Ingredients: Cut the kernels from 13 large ears of corn; add as much chopped cabbage as there is cut corn; one large sweet pepper; one cupful of brown sugar; two tablespoonfuls of salt; one-half tnblespoonful of ground mustard; one quart of vinegar

From The Rural cook book, 1907

Serves 8

Presented as published in 1907. 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

134Calories

0 gProtein

28 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories134 kcal

Protein0.4 g

Carbohydrates28 g

Fiber0.4 g

Sugars27 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1761 mg

Potassium75 mg

Calcium35 mg

Iron0.4 mg

Magnesium9.1 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A2.9 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.5 mcg

Choline2.8 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 120. The excerpt below is the record exactly as published.

Com and Cabbage. — Cut the kernels from 13 large ears of com, add as much chopped cabbage as there is cut corn, one large sweet pepper freed from seeds and chopped, one cupful of brown sugar, two table- spoonfuls of salt, one-half tnblespoonful of ground mustard and one quart of vinegar. Bring all to a boil and then can. Corn Relish. — Chop one head of cabbage ; sprinkle over it two table- spoonfuls of sal

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