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Cucumber Catsup
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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
17Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein0.4 g
Carbohydrates3.2 g
Fiber0.9 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium972 mg
Potassium73 mg
Calcium17 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline1.2 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 373. The excerpt below is the record exactly as published.
CUCUMBER CATSUP. Take green cucumbers, as you like them for the table, peel them and let them lie in salt water a short time. If large, cut in two and scrape out the seeds, grate on a coarse grater. For every dozen cucumbers grate one good-sized onion. After all is grated pour off the water which has collected, measure it and for as much water as you pour off add the best cider vinegar. Season with pepper and salt to your taste
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