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Cucumber Relish
From Delicacies, 1929
Serves 8
— Mrs. Rue! Liggett.
Presented as published in 1929. 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
131Calories
3 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein2.5 g
Carbohydrates27 g
Fiber1.3 g
Sugars16 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.7 mg
Potassium542 mg
Calcium68 mg
Iron0.3 mg
Magnesium36 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K60 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline4.9 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 4. The excerpt below is the record exactly as published.
Cucumber Relish Chop separately and sprinkle with salt over night, ten large cucumbers and four large onions. Rinse well, boil two cups of vinegar, one-half cup of sugar, add onions, and boil three minutes. Add one-half teaspoon of mustard seed and one teaspoon of celery seed
Cook this with the app: pantry check, scaling, and the assistant.