Cucumber Relish

Name: Cucumber Relish
Ingredients: two large, thin cucumbers; one cup vinegar; one teaspoon sugar; a little cayenne; two tablespoons horseradish; three cloves

From Council cook book, 1908

Presented as published in 1908. 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

178Calories

4 gProtein

29 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories178 kcal

Protein3.7 g

Carbohydrates29 g

Fiber6.1 g

Sugars7 g

Total Fat2.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium178 mg

Potassium912 mg

Calcium191 mg

Iron2 mg

Magnesium90 mg

Phosphorus127 mg

Zinc1.4 mg

Copper0.3 mg

Manganese9.5 mg

Vitamin D0 mcg

Vitamin C7.5 mg

Vitamin A1.2 mcg

Vitamin E1.3 mg

Vitamin K118 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate21 mcg

Choline7.6 mg

Caffeine0 mg

Water637 g

As published

This recipe was extracted from Council cook book (1908), page 52. The excerpt below is the record exactly as published.

Cucumber Relish. Peel and chop two large, thin cucumbers, sprinkle with salt and let stand two hours, then drain. Heat one cup vinegar, one teaspoon sugar, a little cayenne, two tablespoons horseradish, three cloves

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