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Cucumber Catsup
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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
73Calories
5 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein4.7 g
Carbohydrates4.5 g
Fiber1.1 g
Sugars0.9 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol12 mg
Sodium1736 mg
Potassium163 mg
Calcium54 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A2.2 mcg
Vitamin E0.5 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate8.5 mcg
Choline13 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 26. The excerpt below is the record exactly as published.
CUCUMBER CATSUP. Take large cucumbers and large onions, an equal num- ber of each ; pare and slice them thin, and put them ina _ sieve, throwing a handful of salt over them. Place the sieve over a pan and let them drain for twelve hours, then take the liquor, and for each dozen of cucumbers add four ounces of anchovies, a pint of white vinegar, a nutmeg, a quarter of an ounce of mace and half an ounce of whole pepper
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