Catsup, Southern

Ingredients

• a half gallon measure of green, crisp cucumbers
• one dozen small onions
• one quart of green tomatoes
• one pint of green beans
• one dozen small ears of tender corn
• one dozen green peppers
• two table-spoonfuls of grated horseradish
• one teacupful of ground mustard
• two cupfuls of white mustard-seed
• three table-spoonfuls of turmeric
• one of mace
• three of celery seed
• one of cinnamon
• one of cayenne
• two of olive oil
• I lb. of sugar

Method

1. 1

   Peel and cut cucumbers, sprinkle with salt, let stand for 6 hours, then press water out and scald in vinegar.

2. 2

   Prepare cabbage similarly.

3. 3

   Chop onions, cover with boiling water for 30 minutes.

4. 4

   Cut and drain other vegetables.

5. 5

   Mix all ingredients and cover with boiling vinegar.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 279. The excerpt below is the record exactly as published.

Catsup, Southern. — Peel and cut up green, crisp cucumbers to fill a half • gallon measure ; sprinkle with salt, and let stand six hours ; press the water from them, and scald in vinegar. Prepare half a gallon of cabbage in the same way. Chop one dozen small onions, cover with boiling water, and let stand half an hour. Cut in slices one quart of green toma- toes, one pint of green beans, one dozen small ears of tender corn, with one dozen green peppers ; scald and drain them. Mix two table-spoonfuls of grated horseradish, one teacupful of ground mustard, two cupfuls of white mustard - seed, three table- spoonfuls of turmeric, one of mace, three of celery seed, one of cinnamon, one of cayenne, two of olive oil, I lb. of sugar

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