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Cucumber Catsup
From The new Kentucky home cook book, 1884
Serves 10
It is hard to keep.
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
Nutrition per serving
33Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.1 g
Carbohydrates6.9 g
Fiber0.8 g
Sugars1.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium237 mg
Potassium219 mg
Calcium25 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline2.7 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.
CUCUMBER CATSUP. Pare and grate the cucumbers. To one quart of cucum- bers add three large onions grated, one tea-spoonful of salt, and one tea-spoonful of ground pepper; drain through a sieve; measure the juice, and add the same quantity of vin- ega
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