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Cucumber Relish
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
179Calories
4 gProtein
40 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein3.8 g
Carbohydrates40 g
Fiber8.7 g
Sugars28 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium9719 mg
Potassium658 mg
Calcium73 mg
Iron5.4 mg
Magnesium50 mg
Phosphorus91 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A615 mcg
Vitamin E7.3 mg
Vitamin K32 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 175. The excerpt below is the record exactly as published.
Cucumber Relish Take large cucumbers that are not quite ripe, pare them and cut in halves, taking out the seeds, then cut in thin slices, strain off water, season to taste with salt and paprika and add a little sugar, also the same quantity of vinegar as cucumbers
Cook this with the app: pantry check, scaling, and the assistant.