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Cucumber Relish
From The Cook County cook book, 1912
Serves 16
Presented as published in 1912. 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
88Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein2.1 g
Carbohydrates16 g
Fiber0.1 g
Sugars6.3 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3506 mg
Potassium524 mg
Calcium65 mg
Iron0.3 mg
Magnesium36 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline1 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 351. The excerpt below is the record exactly as published.
CUCUMBER RELISH.— 2 doz. large cucumbers, sliced and grated, J^ cup salt. Put into cheesecloth and drain over night. In the morning add J^ cup sugar, tablespoon mustard seed, 1 table- spoon celery seed, 1 qt. vinegal*, and mix. Put up in self-sealing jars of bottles. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. GREEN TOMATO RELISH.— Wash and put through a. coarse meat chopper J/4 peck green torhatoes, 6 medium-sized on- ions, 2 green sweet peppers (seeds removed). Heat, and add 2 cups white wine vinegar, 3 cups granulated sugar, 1 tablespoon celery seed
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