Cucumber Catsup, No. 1

Ingredients

• two quarts of grated cucumber
• eight onions chopped fine
• two table-spoonfuls of black pepper
• three table-spoonfuls of salt
• one teaspoonful of Cayenne pepper
• one pound of white sugar
• Cover with vinegar

Method

1. 1

   Peel and grate cucumbers.

2. 2

   Combine with chopped onions, black pepper, salt, Cayenne pepper, and sugar.

3. 3

   Bottle and seal tightly.

4. 4

   Cover with vinegar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 56. The excerpt below is the record exactly as published.

Cucumber Catsup, No. 1. — Cucumber Catsup, No. 2. — ^Tomato Sa- voy.— Chelsea Sauce.— Pepper Sauce. — Cranberry Sauce. — Celery Sauce. — Drawn-butter Sauce. — Dutch Sauce. — ^Fish Sauce. — Lob- ster Sauce.— Sauce for Hockflsh. — Sauce for Roasted Wild Duck. — Egg Sauce. — Sauce for Venison. — Green Tomato Catsup. — Cold Tomato Sauce.- Sauce for Lettuce. — Mint Sauce for Lamb. —Apple Sauce for Goose. — Russian Sauce. — ^Tomato Catsup, Nos. 1,2, and 3. — A Nice Store Sauce. —Tomato Sauce. — Oyster Sauce. — Cucumber Sauce. — Bay Sauce. — Gooseberry Catsup. — Walnut Catsup, No. 1. — Walnut Catsup, No. 2. — Cucumbet Catsup — Worcestershire Sauce. CucuMBBB Catsup, No. 1. Take fair-sized cucumbers, such as are sliced for table use. Peel them and grate. To two quarts of grated cu- cumber put eight onions chopped fine, two table-spoonfuls of black pepper, three table - spoonfuls of salt, one tea- spoonful of Cayenne pepper, one pound of white sugar, and bottle, corking and sealing up tight. Cover with vinegar

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