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Cucumber Catsup, No. 2
From Around-the-world cook book, 1913
Serves 20
Presented as published in 1913. 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
177Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein3.6 g
Carbohydrates32 g
Fiber4.2 g
Sugars17 g
Total Fat0.8 g
Saturated Fat0.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium594 mg
Calcium109 mg
Iron2 mg
Magnesium47 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K78 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate24 mcg
Choline9.8 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 63. The excerpt below is the record exactly as published.
CUCUMBER CATSUP, NO. 2 Green cucumbers, chopped, 2 quarts, Cabbage, chopped, 2 quarts. Small onions, 12, Green tomatoes, 1 quart, Green beans, 1 quart. Green peppers, 12, Vinegar, 1 gallon. Grated horseradish, 2 tablespoons, Turmeric, 3 tablespoons, Ground cinnamon, 1 tablespoon. Ground mace, 1 tablespoon, Cayenne, 1 tablespoon. Celery seed, 1 tablespoon, Olive oil, 3 tablespoons, White mustard seed, 1 cup, Sugar, 1 cup
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