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Corn Relish

Name: Corn Relish
Yield: 20 servings
Ingredients: 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 20

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

481Calories

7 gProtein

100 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories481 kcal

Protein6.8 g

Carbohydrates100 g

Fiber5.7 g

Sugars77 g

Total Fat3.6 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium11289 mg

Potassium855 mg

Calcium77 mg

Iron1.6 mg

Magnesium78 mg

Phosphorus199 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K54 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate12 mcg

Choline3.7 mg

Caffeine0 mg

Water465 g

Estimated from matched ingredients across 20 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.