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Cucumber Catchup

Name: Cucumber Catchup
Yield: 9 servings
Ingredients: 10 cucumbers; 1 teaspoonful ginger; 8 onions; 1/2 teaspoonful pepper; 5 cupfuls sugar; 1 teaspoonful powdered mace; 2 tablespoonfuls mustard seed; 1/2 teaspoonful turmeric; 1 teaspoonful cinnamon; 1 teaspoonful celery seeds; vinegar; salt

From The farm cook & rule book, 1923

Serves 9

Presented as published in 1923. 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

447Calories

1 gProtein

113 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein0.7 g

Carbohydrates113 g

Fiber0.6 g

Sugars112 g

Total Fat1.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium1080 mg

Potassium33 mg

Calcium17 mg

Iron0.6 mg

Magnesium12 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.2 mcg

Choline3.3 mg

Caffeine0 mg

Water3.1 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.

Cucumber Catchup 10 cucumbers 1 teaspoonful ginger 8 onions V2 teaspoonful pepper 5 cupfuls sugar 1 teaspoonful powdered mace 2 tablespoonfuls mustard seed .% teaspoonful turmeric 1 teaspoonful cinnamon 1 teaspoonful celery seeds vinegar salt

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