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Cucumber Catsup

From Superior cook book, 1905

Serves 20

Seal and set in a dark place until ready for use.

Presented as published in 1905. 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

96Calories
4 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein3.9 g
Carbohydrates15 g
Fiber1.2 g
Sugars1.6 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium5608 mg
Potassium700 mg
Calcium95 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus133 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K87 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline7.4 mg
Caffeine0 mg
Water372 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 121. The excerpt below is the record exactly as published.

Cucumber Catsup. Pocl a]id clio|) hue three dozen rather large t-ucumbci's. Add to them four large onions, cboi)])ed, and ^ n\' a cu|) of sail'. 'SWx tl-orougldy and tie loosely in a cheese cloth bag. Lav it into a colanyh-r and allow it to drain over night. In the morning add to it I cup white mustard seed, ^ cup lil-u-k mustard seed, 2 table- spoons cele]T s(\.d. 1 tablespoon small white pepper. ^lix well and pack in glass jfirs, filling them only half full. Boil enough vinegar to fill jars. With a silver fork stir the cucumbers as you ])i)ur over them the vinegar, to make sure the whole juass is satui-ated. Seal and set in n dark place until ready for use. Cucumber Catsup. Idu-ee dozen cucumbers and IS onions peeled and chopped fine. Sprinkle over them f of a pint of table salt and ]Mit in a sieve to drain over night. Add a teacupful of mustard seed, ^ teacupful of ground pepper. Mix well and cover with cider vinegar. . Mrs. Fisher. Grape Catsup. Four ]iounds of grapes stewed until soft; put through a colander, add three pounds of sugai- (hi'own ])i-eferred) , two taljlespoons of cinnamon, two tablespoons of cloves, one cofi'eecu)) vinegar: let it simuuT to minutes and seal up. Mrs. Moyle. Cold Catsup. One-luilf peck of ripe tomatoes cho])ped fine, 1 quart of vinegar, 1 cup of onions cijopped fine, 1 cup of sugar, 1 cuj) of mustard seed, ^ cup of salt
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