vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Salad Relish
From Atlanta women's club cook book, 1921
Serves 6
Mrs. M. H. Stevens.
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
Nutrition per serving
563Calories
6 gProtein
133 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein6.2 g
Carbohydrates133 g
Fiber5.3 g
Sugars115 g
Total Fat3.5 g
Saturated Fat0.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30.3 g
Cholesterol0 mg
Sodium10223 mg
Potassium788 mg
Calcium219 mg
Iron2.6 mg
Magnesium83 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K97 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate15 mcg
Choline7.4 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 48. The excerpt below is the record exactly as published.
CORN SALAD RELISH. 11/2 doz. ears corn. 1 head cabbage. 4 red sweet peppers. I/2 cup salt. 1 lb, mustard. 1 qt. vinegar. 11/2 lbs. light brown sugar.
Cook this with the app: pantry check, scaling, and the assistant.