Corn Salad

Name: Corn Salad
Ingredients: Twenty ears of corn; one head of cabbage; eight small onions; six peppers; three cups of vinegar; three cups of sugar; one tablespoon of celery seed; one tablespoon of white mustard seed; one-half a teaspoon of turmeric

From Trinity cook book, 1925

— MRS. BENDER

Presented as published in 1925. 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

5319Calories

95 gProtein

1165 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories5319 kcal

Protein95 g

Carbohydrates1165 g

Fiber108 g

Sugars802 g

Total Fat45 g

Saturated Fat2.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol0 mg

Sodium256 mg

Potassium10523 mg

Calcium1518 mg

Iron30 mg

Magnesium1064 mg

Phosphorus2413 mg

Zinc18 mg

Copper3.8 mg

Manganese28 mg

Vitamin D0 mcg

Vitamin C453 mg

Vitamin A41 mcg

Vitamin E2 mg

Vitamin K786 mcg

Vitamin B66.2 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)3.4 mg

Niacin (B3)35 mg

Folate255 mcg

Choline93 mg

Caffeine0 mg

Water4199 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 31. The excerpt below is the record exactly as published.

CORN SALAD Twenty ears of corn, one head of cabbage, eight small onions, six pep- pers, three red and three green. Grind all but corn, drain one hour, then add three cups of vinegar, three cups of sugar, one tablespoon of celery seed, one tablespoon of white mustard seed, one-half a teaspoon of turmeric

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