Cucumber Catsup

Name: Cucumber Catsup
Ingredients: three large, but not old cucumbers; one onion; one tablespoon of salt; one of black pepper, ground; a half pint of strong vinegar; a little horse radish

From Trinity cook book, 1925

Presented as published in 1925. 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

175Calories

6 gProtein

37 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein6.2 g

Carbohydrates37 g

Fiber4.5 g

Sugars6.7 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium7022 mg

Potassium1368 mg

Calcium171 mg

Iron1.1 mg

Magnesium89 mg

Phosphorus197 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A1.9 mcg

Vitamin E0.1 mg

Vitamin K156 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate33 mcg

Choline11 mg

Caffeine0 mg

Water724 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 29. The excerpt below is the record exactly as published.

CUCUMBER CATSUP Grate or grind in a meat chopper three large, but not old cucumbers and one onion together. Some of the juice may be strained off to make it more concentrated. To the grated pulp add one tablespoon of salt and one of black pepper, ground. Put the whole into a half pint of strong vinegar. You may add a little horse radish

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