Pickled Corn Sauce

Ingredients

• 1 large cabbage
• 6 large peppers
• 3 pts boiled corn
• 3 tabliesp celery seed
• 3 tabliesp white mustard seed
• 3 pts vinegar
• 1 cup sugar
• 2 tablesp cornstarch
• 2 tablesp ground mustard
• 1 tablesp turmeric

Method

1. 1

   Chop fine the cabbage and peppers, sprinkle with salt, and let stand to draw off juices.

2. 2

   Drain thoroughly, then add the boiled corn, celery seed, and mustard seed.

3. 3

   In another vessel, bring vinegar and sugar to a boil, then add a smooth paste made with vinegar, cornstarch, ground mustard, and turmeric.

4. 4

   Boil until cornstarch is done, add the chopped mixture, and can while hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 183. The excerpt below is the record exactly as published.

Pickled Com Sauce Chop fine 1 large cabbage and 6 large peppers, sprinkle with ■salt and let stand a while to draw off the juices. Then drain thoroughly, and add 3 pts boiled corn, cut from the cobs, and 3 tabliesp each celery seed and white mustard seed. In another TOMATO SOY AND SAUCE 269' vessel bring to a boil 3 pts vinegar and 1 cup sugar, and add to this syrup a smooth paste made with a little vinegar and 2 tablesp each cornstarch and ground mustard and 1 tablesp turmeric

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