Corn Relish

Name: Corn Relish
Ingredients: 10 cups corn, cut from cob; 10 cups cabbage, chopped fine; 5 large sweet red peppers, chopped fine; Yz quart vinegar, white; 3 tablespoons salt; 2 cups sugar; 4 tablespoons white mustard seed; 2 tablespoons celery seed

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

5163Calories

115 gProtein

1030 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories5163 kcal

Protein115 g

Carbohydrates1030 g

Fiber81 g

Sugars642 g

Total Fat64 g

Saturated Fat0.3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium21398 mg

Potassium12628 mg

Calcium1279 mg

Iron22 mg

Magnesium1229 mg

Phosphorus3173 mg

Zinc24 mg

Copper2.1 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C908 mg

Vitamin A0.5 mcg

Vitamin E0.2 mg

Vitamin K1335 mcg

Vitamin B68.1 mg

Vitamin B120 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)4.6 mg

Niacin (B3)52 mg

Folate1.5 mcg

Choline3.8 mg

Caffeine0 mg

Water5138 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 57. The excerpt below is the record exactly as published.

Corn Relisn. 10 cups corn, cut from cob ; 10 cups cabbage, chopped fine; 5 large sweet red peppers, chopped fine; Yz quart vinegar, white; 3 tablespoons salt; 2 cups sugar; 4 tablespoons white mustard seed; 2 tablespoons celery seed

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