Cabbage Catsup

Ingredients

• 4 heads of cabbage
• 4 large onions
• 3 green peppers
• 1 dozen cucumbers
• ^ pound white mustard seed
• 2 tablespoons made mustard
• 1 tablespoon cinnamon
• 1 tablespoon allspice
• 1 tablespoon mace
• 2 tablespoons celery seed
• 2 tablespoons ground pepper
• 12 tablespoons turmeric
• 2 teacups brown sugar

Method

1. 1

   Chop very fine the cabbage, onions, peppers, and cucumbers.

2. 2

   Sprinkle with salt and put in a bag to drain overnight.

3. 3

   Add to vinegar enough to cover cabbage, etc.

4. 4

   Boil and then add cabbage, etc., and boil till tender.

5. 5

   Bottle while hot.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 78. The excerpt below is the record exactly as published.

CABBAGE CATSUP Chop very fine 4 heads of cabbage, 4 large onions, 3 green peppers, 1 dozen cucumbers. Sprinkle with salt and put in bag and hang up to drain over night. Add to the vinegar, which must be enough to cover cabbage, etc. : ^ pound white mustard seed, 2 tablespoons made mustard, 1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon mace, 2 tablespoons celery seed, 2 tablespoons ground pepper, 321 THE BLUE GRASS COOK BOOK 12 tablespoons turmeric, 2 teacups brown sugar

Cook this with the app: pantry check, scaling, and the assistant.