Indian Relish
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1160Calories
44 gProtein
259 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1160 kcal
Protein44 g
Carbohydrates259 g
Fiber61 g
Sugars83 g
Total Fat7.4 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium267 mg
Potassium6831 mg
Calcium960 mg
Iron15 mg
Magnesium472 mg
Phosphorus1065 mg
Zinc6.4 mg
Copper2.5 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C626 mg
Vitamin A174 mcg
Vitamin E2.9 mg
Vitamin K321 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate923 mcg
Choline141 mg
Caffeine0 mg
Water2924 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.
INDIAN RELISH. 4 pk. green tomatoes. 3 large cucumbers (peeled if very 10 medium onions. large). 1 large head celery. 1 head cauliflower. 3 green peppers ; Chop all fine except peppers, sprinkle over 1 c. salt, cover with weighted plate, and let stand over night; drain. 1 c. mustard. + ce. flour. 3c. brown sugar. 1 tsp. turmeric powder. 2 qts. cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.