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Corn Relish
From The Cook County cook book, 1912
Serves 11
Presented as published in 1912. 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
511Calories
10 gProtein
104 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein9.6 g
Carbohydrates104 g
Fiber7.1 g
Sugars74 g
Total Fat6.1 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium5110 mg
Potassium842 mg
Calcium81 mg
Iron2.3 mg
Magnesium98 mg
Phosphorus260 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K49 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate30 mcg
Choline9.9 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 351. The excerpt below is the record exactly as published.
CORN RELISH. — 2 doz, ears of corn, 1 head cabbage, 4 green peppers, 1 red pepper, 4 large onions. Cut corn off cob and chop fine. Other ingredients: Mix with 1 qt. vinegar, % cup flour, 3 cups sugar, % cup salt, 2 oz. dry mustard, 1 teaspoon tumeric. Boil 30 minutes, and add 2 teaspoons celery seed
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