Cucumber Relish

Name: Cucumber Relish
Ingredients: One cup pulp; one-half cup vinegar; one-half cup sugar; one tablespoonful ground nutmeg; one tablespoonful mustard; one tablespoonful celery seed; one teaspoonful salt

From Durham cook book ..., 1921

Recipe by Mrs. E. E. Thompson.

Presented as published in 1921. 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

486Calories

2 gProtein

108 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories486 kcal

Protein2.5 g

Carbohydrates108 g

Fiber3.1 g

Sugars101 g

Total Fat5.4 g

Saturated Fat2 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium2529 mg

Potassium162 mg

Calcium169 mg

Iron4 mg

Magnesium56 mg

Phosphorus80 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate7.3 mcg

Choline2.5 mg

Caffeine0 mg

Water128 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 62. The excerpt below is the record exactly as published.

CUCUMBER RELISH. Wash, quarter, remove seeds, grate or grind, put pulp in a cloth and squeeze out water. One cup pulp, one-half cup vinegar, one- half cup sugar, one tablespoonful ground nutmeg, one tablespoonful mustard, one tablespoonful celery seed, one teaspoonful salt

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