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Cucumber Catsup
From The Toronto Cook Book, 1915
Serves 8
If sealed air-tight, it will keep for years.
Presented as published in 1915. 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
59Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.6 g
Carbohydrates10 g
Fiber1 g
Sugars2.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.3 mg
Potassium361 mg
Calcium42 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.5 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
Water250 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.
Cucumber Catsup Made without cooking and it retains perfectly the taste of fresh cucumbers. Pare very thin six large fresh cucumbers, chop fine and add a small tablespoon of salt. Let it drain in a colander about an hour, add two small or one large onion chopped fine, teaspoon of white pepper, pint of white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.