Corn Salad

Name: Corn Salad
Ingredients: 12 ears corn cut from cob and cooked 20 minutes; 4 small heads cabbage chopped fine; 6 onions chopped; 14 pound mustard; 1 pint vinegar; 4 cups sugar; 1 tablespoon salt; 1 tablespoon tumeric; 1 tablespoon celery seed; 1 tablespoon black pepper

From The Carbon County cook book, 1926

Presented as published in 1926. 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

5480Calories

76 gProtein

1229 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories5480 kcal

Protein76 g

Carbohydrates1229 g

Fiber39 g

Sugars893 g

Total Fat37 g

Saturated Fat0.8 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.5 g

Omega-30.5 g

Cholesterol0 mg

Sodium8861 mg

Potassium10927 mg

Calcium1811 mg

Iron20 mg

Magnesium941 mg

Phosphorus2103 mg

Zinc16 mg

Copper1.2 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C1453 mg

Vitamin A6.6 mcg

Vitamin E1 mg

Vitamin K2153 mcg

Vitamin B66.9 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)20 mg

Folate12 mcg

Choline8.2 mg

Caffeine0 mg

Water4822 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 47. The excerpt below is the record exactly as published.

Corn Salad. 12 ears corn cut from cob and cooked 20 minutes, 4 small heads cabbage chopped fine, 6 onions chopped, 14 pound | mustard, 1 pint vinegar, 4 cups sugar, 1 tablespoon salt, 1 table- spoon tumeric, 1 tablespoon celery seed, 1 tablespoon black pepper

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