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Cucumber Catsup
From The national course in home economics, 1917
Serves 10
Fine for corned mutton.
Presented as published in 1917. 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
42Calories
2 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein1.9 g
Carbohydrates4.5 g
Fiber1.2 g
Sugars1.7 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium3698 mg
Potassium91 mg
Calcium25 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline8.9 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 283. The excerpt below is the record exactly as published.
one dozen green cucumbers, add two chopped onions, one-third of a teacupful of salt and drain over night. Then add one-third of a cupful of mustard seed, one-half teaspoonful of black pepper and cover with cider vinegar Fine for corned mutton. J. Smiley. CUCUMBER CATSUP
Cook this with the app: pantry check, scaling, and the assistant.