Catsup, Creole

Ingredients

• a dozen green cucumbers
• half a gallon of cabbage
• a dozen onions
• one quart of tender, green tomatoes
• one pint of green beans
• one dozen pods of green pepper
• two table-spoonfuls of grated horseradish
• one teacupful of ground mustard
• half a teacupful of white mustard-seed
• three table-spoonfuls of turmeric
• three of celery seed
• one of cinnamon
• one of cayenne
• two of olive oil
• I lb. of sugar

Method

1. 1

   Prepare cucumbers, cabbage, and onions as directed.

2. 2

   Mix all ingredients in a preserve-kettle, cover with boiling vinegar, and set in a cool, dry place.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 277. The excerpt below is the record exactly as published.

Catsup, Creole PICKLES, ETC. Catsup, Green-tomato CATSUPS, CHILLI SAUCE, ETC. Catsup, Creole. — Take a dozen green cucumbers, peel and cut up, sprinkle with salt, and let stand six hours ; pour the water from them and scald in vinegar. Prepare half a gallon of cabbage in the same way. Chop a dozen onions, cover with boiling water, and let stand for half an hour. Chop one quart of ten- der, green tomatoes, one pint of green beans, and one dozen pods of green pepper. Put in a preserve - kettle with a dozen very small young ears of corn. Scald and drain. Mix two table-spoonfuls of grated horse- radish, one teacupful of ground mustard, half a teacupful of white mustard -seed, three table -spoonfuls of turmeric, three of celery seed, one of cinnamon, one of cayenne, two of olive oil, and I lb. of sugar

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