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Corn Salad No. 1
From Magnet users cook book, 1920
Serves 16
Recipe by Mrs. M. G. Hill, Ashton, Ont.
Presented as published in 1920. 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
443Calories
9 gProtein
91 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein8.7 g
Carbohydrates91 g
Fiber4.3 g
Sugars50 g
Total Fat3.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium31543 mg
Potassium689 mg
Calcium91 mg
Iron2.7 mg
Magnesium68 mg
Phosphorus189 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K67 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate51 mcg
Choline2.4 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 9. The excerpt below is the record exactly as published.
CORN SALAD No. 1. Highteen ears of sweet corn, % teaspoon of red or black pepper, 2 quarts of vinegar, 4 to 8 onions, 2 large cabbages. Chop onions and cabbages and cut corn from ears. Put cabbage and onion on ~ to cook for fifteen minutes, then add corn, 4% cup of salt and three cups | sugar, 1 cup of water. Take 2 tablespoons mustard, 3% cup of flour, 1 te spoon of tumeric
Cook this with the app: pantry check, scaling, and the assistant.