vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Relish
From The Rural cook book, 1907
Serves 16
Presented as published in 1907. 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
155Calories
3 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein2.9 g
Carbohydrates28 g
Fiber2.1 g
Sugars18 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium964 mg
Potassium308 mg
Calcium36 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K34 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 120. The excerpt below is the record exactly as published.
Corn Relish. — Chop one head of cabbage ; sprinkle over it two table- spoonfuls of salt and let stand over night Cut the kernels from 12 ears of corn; chop three peppers. Mix all together. Mix with them a little celery seed; grated horseradish, or both if liked, though neither are needed to insure the keeping qualities of the relish! Bring two quarts of vinegar to boiling heat; add one cup of sugar and a quarter of a pound of mustard
Cook this with the app: pantry check, scaling, and the assistant.