Cucumber Relish
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Vinegar may be sweetened.
Presented as published in 1909. 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
597Calories
9 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein9.4 g
Carbohydrates115 g
Fiber21 g
Sugars75 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium114989 mg
Potassium1631 mg
Calcium300 mg
Iron5.8 mg
Magnesium96 mg
Phosphorus263 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K6.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate161 mcg
Choline57 mg
Caffeine0 mg
Water1544 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 48. The excerpt below is the record exactly as published.
CUCUMBER RELISH. Cut six ripe, yellow cucumbers lengthwise to about the thickness of half an inch and add six large, thin-sliced onions ; pack in layers in a porcelain-lined kettle alternately with one cupful of salt; let it stand over night; in the morning pour off the liquid. Now add one-half pint of pure apple cider and one-half pint of cider vinegar. Cook for fifteen minutes. Pack layer upon layer in an earthen- ware jar; sprinkle mustard seeds quite freely over each layer, and lastly pour the juice on. The vinegar may be sweetened with two tablespoonfuls of sugar, and three bay leaves
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