Cucumber Catsup

Ingredients

• one dozen large green cucumbers
• four large onions
• one ounce celery seed
• h japing teaspoon white pepper
• tableppoon salt
• half pint salad oil
• a cup mustard seed
• three-fourths pint table salt
• sufficient vinegar

Method

1. 1

   Peel, seed, and grate cucumbers.

2. 2

   Wring out moisture.

3. 3

   Mix with grated onions, celery seed, white pepper, salt, oil, and vinegar.

4. 4

   Blend well and store in jars with oil on top.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 88. The excerpt below is the record exactly as published.

Cucumber Catsup, — Peel, seed and grate on coarse grater, one dozen large green cucumbers ; put the pulp in a large towel and wring out all moisture that can be extracted ; peel and grate or chop fine four large onions and mix with the grated cucumber, adding one ounce celerv seed, h japing teaspoon white pepper, tableppoon salt, half pint salad oil or American Cooking Oil, ana sufficient; vin- egar to make as thin as ordinary catsup. When all are thoroughly 110 CATSUPS AND SAUCES. blended put into wide-mouthed glass jars, put a teaspoon oil in top of each jar and seal air tight ; op peel and chop three dozen cucum- bers and eighteen onions very fine; sprinkle over them three-fourths pint table salt, put the whole in a sieve and let drain overnight ; add a cup mustard seed

Cook this with the app: pantry check, scaling, and the assistant.