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Cucumber Catsup
From Temperance cook book, 1887
Serves 20
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
Nutrition per serving
119Calories
4 gProtein
24 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein4.1 g
Carbohydrates24 g
Fiber2.6 g
Sugars5.8 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8411 mg
Potassium829 mg
Calcium101 mg
Iron0.5 mg
Magnesium56 mg
Phosphorus134 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K88 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline9.8 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 32. The excerpt below is the record exactly as published.
CUCUMBER CATSUP. Three dozen cucumbers and eighteen onions peeled and chop- ped very fine; sprinkle over them three-fourths pint table salt, put" the whole in a sieve, and let it drain well all night; add a teacupful of mustard seed, half a teacupful of ground black pep- per, mix well, and cover with good cider vinegar
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