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Catsup, Cucumber
From Harper's cook book encyclopædia, 1902
Serves 20
Presented as published in 1902. 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
41Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein0.9 g
Carbohydrates7.3 g
Fiber1.9 g
Sugars2.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5825 mg
Potassium133 mg
Calcium25 mg
Iron0.5 mg
Magnesium9.9 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline4.1 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 278. The excerpt below is the record exactly as published.
Catsup, Cucumber. — Take of full- grown cucumbers, say, one peck ; remove the rind and cut them down lengthwise, then into thin, dice- shaped pieces ; strew half a pint of salt on them ; let them stand five or six hours, then put them on a sieve to drain until quite dry. Peel and slice twelve large, silver-skinned on- ions; put them with the cucumbers into a stone pot, and cover them with strong vinegar. Add for seasoning a table-spoonful of black pepper beaten up fine, a teaspoonful of cayenne, a gill of sweet oil, a gill of Madeira wine, and a few blades of mace
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