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Cucumber Catsup
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. C. C. Armstrong, Oaklawn, 111.
Presented as published in 1912. 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
207Calories
8 gProtein
39 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein8 g
Carbohydrates39 g
Fiber0.3 g
Sugars0.8 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium2152 mg
Calcium208 mg
Iron0 mg
Magnesium128 mg
Phosphorus296 mg
Zinc2.6 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K300 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water1218 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 348. The excerpt below is the record exactly as published.
CUCUMBER CATSUP.— Grate 50 fair-sized cucumbers; let them stand in a colander with salt, and drain, all night. Add, not quite a peck of onions, grated, and add the vinegar
Cook this with the app: pantry check, scaling, and the assistant.