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Corn Salad

Name: Corn Salad
Yield: 10 servings
Ingredients: 24 ears of green corn; 1 medium-sized head of cabbage; 6 onions; 3 large red peppers (remove the seeds); 2 bunches of celery; Vi cup of salt; 4 cups of sugar; 2 quarts of vinegar; Yl lb. ground mustard

From The Portland Woman's Exchange Cook Book, 1913

Serves 10

Presented as published in 1913. 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

526Calories

8 gProtein

101 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories526 kcal

Protein7.9 g

Carbohydrates101 g

Fiber4.3 g

Sugars86 g

Total Fat8.8 g

Saturated Fat0.5 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat2.3 g

Cholesterol0 mg

Sodium5633 mg

Potassium522 mg

Calcium138 mg

Iron2.5 mg

Magnesium109 mg

Phosphorus249 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C51 mg

Vitamin A0.5 mcg

Vitamin E1.2 mg

Vitamin K55 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate56 mcg

Choline33 mg

Caffeine0 mg

Water357 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 81. The excerpt below is the record exactly as published.

Corn Salad. 24 ears of green corn. 1 medium-sized head of cabbage. 6 onions. 3 large red peppers (remove the seeds) . 2 bunches of celery. Vi cup of salt. 4 cups of sugar. 2 quarts of vinegar. Yl lb. ground mustard

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