Corn Relish
From Personal recipes, 1960
Recipe by Beth Taylor
Presented as published in 1960. 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
2427Calories
85 gProtein
403 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories2427 kcal
Protein85 g
Carbohydrates403 g
Fiber70 g
Sugars193 g
Total Fat58 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Cholesterol0 mg
Sodium80 mg
Potassium7382 mg
Calcium688 mg
Iron26 mg
Magnesium909 mg
Phosphorus2354 mg
Zinc18 mg
Copper2.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A90 mcg
Vitamin E2.9 mg
Vitamin K72 mcg
Vitamin B64.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)3.6 mg
Niacin (B3)42 mg
Folate106 mcg
Choline69 mg
Caffeine0 mg
Water2478 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 1. The excerpt below is the record exactly as published.
CORN RELISH 2 doz. ears corn 1 qt. ripe tomatoes (cooked and : ‘ ; , strained) Tienes S7O PRES -l- Bremerton, Wash. CORN RELISH (Continued) 1 qt. cucumbers 1 qt. onions 1 qt. green tomatoes Grind. 1 1/2 c. vinegar ~ 1 1/2 c. ‘sugar 1/4 c. salt Put in bag: 1 oz. mustard seed 1 oz. celery seed Add: 1 tsp. turmeric (Scant) 1 tsp. paprika (scant)
Cook this with the app: pantry check, scaling, and the assistant.