Cucumber Catsup
From The universal cookery book, 1887
A little grated horseradish is an improvement.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 45. The excerpt below is the record exactly as published.
Cucumber Catsup. Take one peck of large, ripe cucumbers, peel, slice in half, and take out the seeds ; chop very fine ; add one dozen onions, also chopped fine ; salt them well, and put to drain in a thin muslin bag for twenty- four hours. When taken out, season with one table- spoonful each of black and white mustard-seed, and one large teaspoonful of black pepper ; mix thor- oughly, and add vinegar enough to cover well. (A little grated horseradish
Cook this with the app: pantry check, scaling, and the assistant.