French Relish

Name: French Relish
Ingredients: 24 medium sized cucumbers; 2 cauliflowers; 1 quart chipped onions; 2 quarts green tomatoes; 6 green peppers; X lb. mustard; % cup flour; 3 oz. tumeric; 5 cups brown sugar; 4 teaspoonfuls celery seed; 3 quarts of vinegar

From Magnet cream separator cook book, 1910

Recipe by Mrs. W. A. Haight.

Presented as published in 1910. 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

7168Calories

111 gProtein

1540 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories7168 kcal

Protein111 g

Carbohydrates1540 g

Fiber95 g

Sugars1161 g

Total Fat37 g

Saturated Fat3.5 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.6 g

Omega-32 g

Cholesterol0 mg

Sodium8125 mg

Potassium19555 mg

Calcium3065 mg

Iron85 mg

Magnesium1436 mg

Phosphorus3191 mg

Zinc23 mg

Copper7.1 mg

Manganese30 mg

Vitamin D0 mcg

Vitamin C1170 mg

Vitamin A479 mcg

Vitamin E11 mg

Vitamin K1318 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate1572 mcg

Choline233 mg

Caffeine0 mg

Water11014 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 18. The excerpt below is the record exactly as published.

FRENCH RELISH. 24 medium sized cucumbers, 2 cauliflowers, 1 quart chipped onions, 2 quarts green tomatoes, 6 green peppers, cut fine. Chop all together, salt and let stand over night. In the morning, scald in the same water and drain. Make up the following mixture: — X lb. mustard, % cup flour, 3 oz. tumeric, 5 cups brown sugar, 4 teaspoonfuls celery seed, 3 quarts of vinegar

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