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Corn Relish
From Superior cook book, 1905
Serves 20
Will keep.
Presented as published in 1905. 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
121Calories
2 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein2.1 g
Carbohydrates22 g
Fiber1.5 g
Sugars14 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium709 mg
Potassium240 mg
Calcium26 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K27 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.6 mcg
Choline0 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.
Corn Relish. One doz. ears of corn, 1 incdium sized cabbage, 1 red pepper, seeds removed and chopped fine, ^ gal. vinegar, 1 cuj) sugar, 2 tablespoons salt
Cook this with the app: pantry check, scaling, and the assistant.