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Cucumber Relish
From Buckeye cookery, 1892
Serves 4
This relish is a great addition to meals.
Presented as published in 1892. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3 g
Total Fat0.2 g
Sodium1.5 mg
Potassium170 mg
Calcium16 mg
Iron0 mg
Magnesium10 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K24 mcg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.
CucUMBER RELISH may be made of the large cucumbers. Pare and cutin two, take out seeds, and grate, strain out most of the water, season highly with pepper and salt, add a little sugar, and as much vinegar as you have cucumbers
Cook this with the app: pantry check, scaling, and the assistant.