Cucumber Catsup
From Cooking and castle-building, 1880
Presented as published in 1880. 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
226Calories
5 gProtein
43 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein5.1 g
Carbohydrates43 g
Fiber7.9 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2356 mg
Potassium678 mg
Calcium124 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate86 mcg
Choline28 mg
Caffeine0 mg
Water628 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 84. The excerpt below is the record exactly as published.
cucumber catsup, which is simple and easily made, yet full of pun- gency : Grate six green cucumbers and three onions. Add to the grated mixture a teaspoonful of salt, and half a teaspoonful of pepper. Drain oflf the juice, and, after measuring, throw it away, adding to the catsup the same quantity of vinegar
Cook this with the app: pantry check, scaling, and the assistant.