Lyndy Relish
From Personal recipes, 1960
Recipe by Alta Larson
Presented as published in 1960. 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
769Calories
22 gProtein
162 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein22 g
Carbohydrates162 g
Fiber13 g
Sugars23 g
Total Fat5.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium660 mg
Potassium5368 mg
Calcium929 mg
Iron2.6 mg
Magnesium312 mg
Phosphorus661 mg
Zinc5 mg
Copper0.2 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C754 mg
Vitamin A4008 mcg
Vitamin E3.2 mg
Vitamin K1133 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate91 mcg
Choline42 mg
Caffeine0 mg
Water2116 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 1. The excerpt below is the record exactly as published.
LYNDY RELISH 2 medium cabbages 1 bunch celery 8 carrots : 1c. grated horseradish 2 onions 2 red sweet peppers 2 green peppers Mix with 1/2 cup salt and let stand 2 hours then drain. Add the following - do not cook but seal: . 3 to 6c. vinegar (according 4to 6c. sugar (in proportion to taste) to amount of vinegar used) 1 tsp. mustard seed 1 tsp. celery seed
Cook this with the app: pantry check, scaling, and the assistant.