Relish for Cold Meats
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
126Calories
2 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein1.9 g
Carbohydrates20 g
Fiber3.2 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2345 mg
Potassium270 mg
Calcium54 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A47 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline10 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.
RELISH FOR COLD MEATS. BY MRS. M. 8. QUAY. (Wife of Senator from Pennsylvania.) ^OUE large onions sliced and covered with vinegar. Let stand for two days. Mustard enough to thicken. One teaspoonful of sugar, one teaspoonful of salt and one of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.