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Cold Cucumber Catsup

Name: Cold Cucumber Catsup
Yield: 10 servings
Ingredients: 12 good-sized, ripe cucumbers; 4 peeled onions; 4 tablesp salt; 3 tablesp black pepper; 3 tablesp grated horseradish; 1 qt best cider vinegar; 1 teasp olive oil

From Farm and home cook book and housekeeper's assistant, 1907

Serves 10

Presented as published in 1907. 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

90Calories

2 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories90 kcal

Protein2.4 g

Carbohydrates15 g

Fiber1.7 g

Sugars3.3 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2830 mg

Potassium605 mg

Calcium73 mg

Iron0.6 mg

Magnesium40 mg

Phosphorus85 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K61 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate14 mcg

Choline4.2 mg

Caffeine0 mg

Water377 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 181. The excerpt below is the record exactly as published.

Cold Cucumber Catsup To 12 good-sized, ripe cucumbers, peeled, seeds removed and chopped fine, add 4 peeled onions, chopped fine, 4 tablesp salt, 3 tablesp black pepper, 3 tablesp grated horseradish and 1 qt best cider vinegar. Bottle, pour 1 teasp olive oil

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