vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Vegetable Relish

Name: Vegetable Relish
Yield: 9 servings
Ingredients: two quarts of cooked and finely chopped beets; two quarts of cooked and finely chopped cabbage; four cups sugar; two tablespoons salt; one tablespoon black pepper; a half tablespoon cayenne; a cup of grated horseradish; enough cold vinegar to cover

From Good Things to Eat as Suggested by Rufus, 1911

Serves 9

Presented as published in 1911. 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

494Calories

6 gProtein

124 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein6.3 g

Carbohydrates124 g

Fiber9 g

Sugars113 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium1838 mg

Potassium1086 mg

Calcium149 mg

Iron2.2 mg

Magnesium85 mg

Phosphorus152 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A20 mcg

Vitamin E0.5 mg

Vitamin K220 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.3 mg

Folate235 mcg

Choline55 mg

Caffeine0 mg

Water382 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 74. The excerpt below is the record exactly as published.

VEGETABLE RELISH— Use two quarts each of cooked and finely chopped beets and cabbage, add four cups sugar, two tablespoons salt, one tablespoon black pepper, a half tablespoon cayenne, a cup of grated horseradish and enough cold vinegar to cover

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