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Cucumber Catsup
From The art of cookery, 1899
Serves 8
Presented as published in 1899. 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
49Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein1.6 g
Carbohydrates9.8 g
Fiber1 g
Sugars2.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium297 mg
Potassium339 mg
Calcium39 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline3.4 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 79. The excerpt below is the record exactly as published.
Cucumber Catsup. — Grate six fresh cucumbers and three onions of medium size. Add a teaspoonful of salt, half a teaspoonful of pepper, and half a cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.