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Corn Relish
From The Monmouth Baptist ladies' cook book, 1907
Serves 14
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
444Calories
8 gProtein
88 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein8.3 g
Carbohydrates88 g
Fiber5.9 g
Sugars60 g
Total Fat4.6 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1531 mg
Potassium916 mg
Calcium98 mg
Iron1.6 mg
Magnesium89 mg
Phosphorus232 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K95 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate2.6 mcg
Choline0.3 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 122. The excerpt below is the record exactly as published.
CORN RELISH. Ten cups of corn (cut from cob), ten cups of cab- bage chopped fine, five red peppers (large), chopped fine, one-half gallon vinegar, three tablespoons of salt, three cups of sugar, four tablespoons of white mus- tard seed, two tablespoons of celery seed
Cook this with the app: pantry check, scaling, and the assistant.