Corn Salad
From Atlanta women's club cook book, 1921
Serves 11
Recipe by Mrs. Thompson H. Jones.
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
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 85. The excerpt below is the record exactly as published.
CORN SALAD. 18 ears fresh corn. 2 large red peppers. 14 lb. powdered mustard. 1 large white cabbage. 2 lbs. brown sugar, 2 qts. good vinegar. 4 large onions. 4 good sized bunches celery. 2 large green peppers
Cook this with the app: pantry check, scaling, and the assistant.