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Corn Salad
From The Rural cook book, 1907
Serves 20
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
137Calories
2 gProtein
24 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein2.4 g
Carbohydrates24 g
Fiber2 g
Sugars17 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium2811 mg
Potassium204 mg
Calcium64 mg
Iron1.1 mg
Magnesium37 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K35 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline7.5 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 120. The excerpt below is the record exactly as published.
Cora Salad. — Eighteen large ears com, one head cabbage, one-fourth pound ground mustard, four red peppers (chopped), one-half cup. salt, one and two-thirds cup sugar, two quarts vinegar
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