Corn Relish

Ingredients

• 11% dozen ears corn
• 2 cups sugar
• 1 small cabbage
• 1 cup flour
• 1 bunch celery
• 4 onions
• 2 green peppers
• 2 quarts vinegar
• ¥ cup salt
• ¥ teaspoon mustard
• ¥ teaspoon cayenne
• ¥% teaspoon turmeric

Method

1. 1

   Cut corn from cob.

2. 2

   Force cabbage through a food chopper.

3. 3

   Separate celery stalks, remove leaves, and chop.

4. 4

   Peel onions and cut in thin slices.

5. 5

   Wipe peppers and chop.

6. 6

   Put vegetables in preserving kettle and pour over half the vinegar.

7. 7

   Mix sugar, flour, salt, mustard, cayenne, and turmeric and add remaining vinegar.

8. 8

   Combine mixtures, bring to boiling point, and simmer for 40 minutes.

9. 9

   Fill glass jars and seal.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.

teaspoon mustard 15 tomatoes 1 teaspoon clove 1 red pepper : 1 teaspoon allspice 2 cups sugar 1 teaspoon cinnamon 2 tablespoons salt 1 teaspoon celery seed 1% cups vinegar Cut off roots and leaves of celery, separate stalks, and chop. Wipe, peel, and chop tomatoes. Wipe and chop pepper. Mix dry ingredients and add vinegar. Combine mixtures, put in preserving kettle, bring to boiling point, and simmer 1% hours. Fill jars to overflow and adjust covers. 756 THE BOSTON COOKING-SCHOOL COOK BOOK CHILI SAUCE I 12 medium-sized ripe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons allspice 3 tablespoons sugar 2 teaspoons grated nutmeg Peel tomatoes and slice. Put in a preserving kettle with remain- ing ingredients. Heat gradually to boiling point, and cook slowly 2% hours. CHILI SAUCE II 12 medium-sized tomatoes 2 tablespoons salt 4 onions 2 tablespoons celery seed 2 red peppers 44 cup brown sugar 2 cups vinegar Wipe and peel tomatoes and cut in 14-inch slices, crosswise. Put in preserving kettle and add onions peeled and chopped, peppers chopped, and remaining ingredients. Bring to boiling point and simmer 3 hours. TOMATO CATSUP 8 quarts ripe tomatoes 1 tablespoon mace Y cup salt 1 tablespoon celery seed 2 cups sugar 2 tablespoons cinnamon 1 tablespoon cayenne 2 quarts vinegar Cut tomatoes in pieces, add other ingredients, and cook slowly until reduced 4% (about 2 hours). Strain, reheat, and seal. If desired, add 6 cloves garlic with spices. CORN RELISH 11% dozen ears corn 2 cups sugar 1 small cabbage 1 cup flour 1 bunch celery ¥ cup salt 4 onions V teaspoon mustard 2 green peppers Y4 teaspoon cayenne 2 quarts vinegar ¥% teaspoon turmeric Cut corn from cob. Force cabbage through a food chopper. Separate celery stalks, remove leaves, and chop. Peel onions and cut in thin slices. Wipe peppers and chop. Put vegetables in preserving kettle and pour over half the vinegar. Mix sugar, PICKLES AND RELISHES 17. flour, salt, mustard, cayenne, and turmeric and add remaining vinegar. Combine mixtures, bring to boiling point, and simmer 40 minutes. Fill glass jars and seal. SWEET CRAB APPLE PICKLE 3 pounds crab apples 11% teaspoons cloves 2 cups cider vinegar 11% teaspoons allspice berries 1 cup sugar 114 teaspoons black pepper 114 teaspoons ginger Wipe crab apples, remove stems, and steam until soft. Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar, and apples, bring gradually to boiling point, and simmer 20 minutes. SPICED CURRANTS 7 pounds currants 3 tablespoons cinnamon 5 pounds brown sugar 3 tablespoons clove 1 pint vinegar Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling point, and cook slowly 1% hours. Store in a stone or glass jar and keep in a cool place. GOOSEBERRY CATSUP 5 pounds gooseberries 11% tablespoons cinnamon 4 pounds sugar 1 tablespoon clove 2 cups cider vinegar 1 tablespoon allspice Pick over, wash, and drain gooseberries. Put in kettle and add sugar, vinegar, and spices. Bring to boiling point and simmer 2 hours. Fill bottles and seal. GOOSEBERRY RELISH 5 cups gooseberries 3 tablespoons ginger 11% cups raisins 3 tablespoons salt 1 onion V4 teaspoon cayenne

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