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Corn Salad

Name: Corn Salad
Yield: 5 servings
Ingredients: 10 ears of corn; 3 onions; 1 small cabbage; 1 tbls. dry mustard; 2 stalks celery; 1 t-spoon tumeric; 2 red bell peppers; 2 green bell peppers; 1 cup sugar; 2 tbls. salt

From Atlanta women's club cook book, 1921

Serves 5

Mrs. J. C. Gentry

Presented as published in 1921. 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

434Calories

9 gProtein

92 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories434 kcal

Protein9 g

Carbohydrates92 g

Fiber6.9 g

Sugars59 g

Total Fat4.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2849 mg

Potassium1073 mg

Calcium114 mg

Iron1.7 mg

Magnesium97 mg

Phosphorus249 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K107 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate24 mcg

Choline8.1 mg

Caffeine0 mg

Water433 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 89. The excerpt below is the record exactly as published.

CORN SALAD. 10 ears of corn. 3 onions. 1 small cabbage. 1 tbls. dry mustard. 2 stalks celery. 1 t-spoon tumeric. 2 red and 2 green bell peppers. 1 cup sugar. 2 tbls. salt

Cook this with the app: pantry check, scaling, and the assistant.