vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Cucumber Catsup

Name: Cucumber Catsup
Yield: 10 servings
Ingredients: Three large cucumbers peeled and grated; one handful of horseradish scraped and cut into thin little bits; one onion peeled and chopped up fine; one pint of cider vinegar; one teaspoonful of salt; one teaspoonful of black pepper; Six tiny pods of dwarf Cayenne pepper

From Virginia Cookery-book, 1884

Serves 10

Presented as published in 1884. 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

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 60. The excerpt below is the record exactly as published.

CucuMBBB Catsup. No cooking required. Three large cucumbers peeled and grated, one handful of horseradish scraped and cut into thin little bits, one onion peeled and chopped up fine, one pint of cider vinegar, one teaspoonful of salt, one teaspoonful of black pepper. Six tiny pods of dwarf Cayenne pepper

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