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Cucumber Catsup
From Buckeye cookery, 1892
Serves 20
Recipe by Mrs. Hattie Clemmons, Asheville, N. C.
Presented as published in 1892. 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
124Calories
4 gProtein
24 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein4.1 g
Carbohydrates24 g
Fiber2.6 g
Sugars5.9 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8412 mg
Potassium846 mg
Calcium103 mg
Iron0.6 mg
Magnesium57 mg
Phosphorus136 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 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
Water488 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 71. The excerpt below is the record exactly as published.
Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table-salt, put the whole in a sieve, and let drain well over night; add a tea-cup mus- tard seed, half tea-cup ground -black pepper; mix well, and cover with good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.