Cucumber Catsup

Ingredients

• twelve large cucumbers
• an equal measure of Spanish onions
• four large green peppers
• one small bulb of garlic
• four shallots
• one medium-sized root of horseradish
• half a cupful of salt
• a tablespoonful of ground cloves
• a tablespoonful of allspice
• a tablespoonful of mace
• a tablespoonful of cinnamon
• red pepper to taste
• enough cold vinegar to cover them

Method

1. 1

   Peel and chop cucumbers, onions, peppers, garlic, and shallots.

2. 2

   Grate horseradish.

3. 3

   Put all in a kettle, add vinegar to cover, salt, and spices.

4. 4

   Boil gently until thick, then cool and bottle.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 146. The excerpt below is the record exactly as published.

CUCUMBER CATSUP. Peel and chop very fine twelve large cucumbers, an equal measure of Spanish onions, four large green peppers without RELISNES {HOSS-D'CEUVRES). 259 the seeds, one small bulb of garlic, and four shallots ; grate one medium-sized root of horseradish ; put all these ingredi- ents in a porcelain-lined kettle over the fire, add enough cold vinegar to cover them, together with half a cupful of salt, and a tablespoonful each of ground cloves, allspice, mace, and cinnamon, and red pepper to taste

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