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Corn Relish

Name: Corn Relish
Yield: 19 servings
Ingredients: Take thirty-six ears of corn; eight large onions; two cabbages; six red peppers; six cups granulated sugar; two cups salt; one gallon cider vinegar; quarter of a pound of mustard; one teaspoon tumeric

From The Toronto Cook Book, 1915

Serves 19

Presented as published in 1915. 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

496Calories

7 gProtein

104 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories496 kcal

Protein7.1 g

Carbohydrates104 g

Fiber8 g

Sugars81 g

Total Fat3.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium11869 mg

Potassium809 mg

Calcium77 mg

Iron2.4 mg

Magnesium82 mg

Phosphorus197 mg

Zinc1.4 mg

Copper0.3 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C4.7 mg

Vitamin A2.4 mcg

Vitamin E0.1 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate14 mcg

Choline4.8 mg

Caffeine0 mg

Water403 g

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 176. The excerpt below is the record exactly as published.

Corn Relish Take thirty-six ears of corn, eight large onions, two cabbages, six red peppers, six cups granulated sugar, two cups salt, one gallon cider vinegar, quarter of a pound of mustard, one tea- spoon tumeric

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