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India Relish
From The national course in home economics, 1917
Serves 3
Recipe by Mrs. Cole.
Presented as published in 1917. 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
655Calories
2 gProtein
166 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein2.5 g
Carbohydrates166 g
Fiber3.3 g
Sugars147 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium18740 mg
Potassium681 mg
Calcium261 mg
Iron2.1 mg
Magnesium51 mg
Phosphorus64 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A2.8 mcg
Vitamin E0.3 mg
Vitamin K94 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline5 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 281. The excerpt below is the record exactly as published.
INDIA RELISH. One peck of green tomatoes, one-half head of cabbage, twelve green peppers, one pound of brown sugar, one tablespoonful of cloves, one table-spoonful of cinnamon and one tablespoonful of allspice. Chop the toma- toes, put one-half cupful of salt
Cook this with the app: pantry check, scaling, and the assistant.