Cucumber Relish

Name: Cucumber Relish
Ingredients: One peck of cucumbers; three onions chopped fine; four bunches of celery chopped fine; five cents worth of white mustard seed; one-half a tea cup of salt

From Trinity cook book, 1925

— ANNA COOPER

Presented as published in 1925. 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

239Calories

7 gProtein

53 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories239 kcal

Protein7 g

Carbohydrates53 g

Fiber7.7 g

Sugars19 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium56172 mg

Potassium1433 mg

Calcium245 mg

Iron1.4 mg

Magnesium84 mg

Phosphorus211 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K50 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate86 mcg

Choline27 mg

Caffeine0 mg

Water745 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.

CUCUMBER RELISH One peck of cucumbers, peel, remove seed and chop fine, three onions chopped fine, four bunches of celery chopped fine, five cents worth of white mustard seed, one-half a tea cup of salt

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