Corn Salad

Ingredients

• 18 ears corn
• 4 large onions
• 2 green peppers
• 1 large cabbage
• 2 quarts vinegar
• 2 cups sugar
• 14 cup salt
• 1 cup flour
• 2 tablespoons curry powder

Method

1. 1

   Chop onions and cabbage fine and boil in vinegar for 15 minutes.

2. 2

   Add corn cut from cob, mix sugar, salt, flour, and curry powder, add to hot corn and cabbage, and boil for 1.25 hours.

3. 3

   Seal while hot.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

green peppers, 2 tablespoons sugar, 5 tablespoons salt, 2 tablespoons celery seed or 1 bunch celery, 7 cups vinegar, spices to taste. Boil 4 hours and bottle. MARY BHAN. Piccalilli. 1 peck green tomatoes sliced, 14 peck onions sliced, 1 cauliflower, 1 peck small cucumbers. Let stand in salt and water 24 hours. Put in kettle with handful grated horseradish, 1 ounce tumeric, 1 ounce whole cloves, 14, pound whole pepper, 1 ounce cas- sia buds or cinnamon, 1 pound white mustard seed, 1 pound Eng- lish mustard. / Place in kettle in layers and cover with cold vine- gar. Boil 15 minutes and stir constantly. a MRS. FRANK AVERILL. Dill Pickles. To each gallon water add 1 cup salt, 1 cup vine- gar. Wash medium sized cucumbers, place in barrel with dill stock, keep well covered with this brine. Keep weight on cucumbers and skim every 3 mornings during warm weather. MRS. S. C. MILES. Chopped Chow. Chop fine 4 quarts cucumbers and 4 quarts | green tomatoes, 12 large onions and 1 large cabbage. Soak in 1 cup salt water over night. Chop 6 bell peppers and 6 hot peppers, cov- 'er with vinegar and cook well. Then add 3 tablespoons mustard /and 1 heaping tablespoon curry powder and 1 of tumeric. Bowl of brown sugar and boil pickling spices in 1 quart vinegar. 1 table- spoon mustard seed. |. MRS. JAMES S. MATHIS. fa 4 70 CARBON COUNTY COOK BOOK tin neers itt atti Tomato Sweet Pickles. 1 peck green tomatoes, 6 large onions. sliced ;.add 1 cup salt and let stand over night, drain, add 2 quarts — water, 1 quart vinegar, boil 15 minutes. Drain again, throw away | _ this vinegar, add to pickles 2 pounds sugar, 2 quarts vinegar, 2 | tablespoons each of cloves, ginger, allspice and mustard, 2 tea- — spoons cinnamon, | tablespoon cayenne. Boil 15 minutes. MRS. W. W. JOHNSON. Uncooked Catsup. 1 peck ripe tomatoes, 2 cups chopped onion, — 2 cups chopped celery, 14 cup white mustard seed, 2 cups granu- lated sugar, 14 cup salt, 2 teaspoons black pepper, 2 teaspoons cinnamon, 4 sweet peppers, 4 quarts vinegar. After tomatoes are chopped pour off all juice. MRS. J. J. WEIGMANN. MRS. W. BE. ANDERSON. ite Corn Salad. 18 ears corn, 4 large onions, 2 green pep- pers, 1 large cabbage. Chop onions and cabbage fine and boil 15 minutes in 2 quarts vinegar, not too strong. Add corn cut from cob. Mix together thoroughly 2 cups sugar, 14 cup salt, 1 cup flour, 2 tablespoons curry powder

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