Carrot Salad From Mrs. Noble Green

With “mangoes,” meaning bell peppers. For an explanation, see the recipe for bell pepper mangoes from Lutz, Florida.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 34th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Carrot Salad (Mrs. Noble Green)

2 qts. cabbage
3 qts. carrots
qt. onion
1/2 qt. mangoes [in this context, green bell peppers]

Grind, and measure 1/3 c. salt. Mix and let stand 3 hours.

2 c. sugar (small)
3 qts. vinegar
2 tsp. celery seed
2 tsp. ground mustard

Beat until sugar dissolved. Cool over relish. Pack in jars and seal.


Yesterdish reminder: Use modern canning methods and recipes if you want to make shelf-stable jars. Otherwise, refrigerate the result.

Leave a Reply

Your email address will not be published.
Required fields are marked:*