Mexican Relish
From The Fredericksburg home kitchen cook book, 1921
To be served with any meat dishes.
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
220Calories
10 gProtein
46 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein10 g
Carbohydrates46 g
Fiber13 g
Sugars27 g
Total Fat3.6 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium2981 mg
Potassium1495 mg
Calcium155 mg
Iron5.4 mg
Magnesium92 mg
Phosphorus237 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A356 mcg
Vitamin E7.1 mg
Vitamin K64 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate78 mcg
Choline60 mg
Caffeine0 mg
Water597 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 2. The excerpt below is the record exactly as published.
Mexican Relish* 4 green tomatoes; 2 green peppers; 1 onion; y2 teaspoon horseradish, chop or grind fine. Place this in a jar and cover with boiling vinegar, to which 1 tea- spoon salt, 2 tablespoon Chili Powder and 1 table- spoon mnsta
Cook this with the app: pantry check, scaling, and the assistant.