Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one head cabbage
- one-half quarts vinegar
- one teaspoon tumeric
- two cups sugar
- three tablespoons salt
- one tablespoon of celery seed may be added
- two dozen ears corn
- four green peppers
- two red peppers
- ten onions
- one smallest can coleman's mustard
- vinegar
- salt
Directions
CORN RELISH — Two dozen ears corn, one head cabbage, four green peppers, two red peppers, ten onions, one smallest can Coleman's mustard, one and one-half quarts vinegar, one teaspoon tumeric, two cups sugar, three tablespoons salt. Cut corn from cob, chop cabbage, peppers and onions. Put vinegar to boil, add sugar and salt. Wet mustard and tumeric with cold vinegar to make a paste. Add to vinegar and stir until smooth. Then add vegetables and cook one-half hour. One tablespoon of celery seed may be added. Seal hot.