Cucumber Catsup, No. 2
From Virginia Cookery-book, 1884
Serves 20
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
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. 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. Cucumber Catsup, Ko. 2. Take three dozen well-grown cucumbers and six white silver-skin onions. Peel both and chop as fine as possi- ble. Sprinkle upon them half a pint of salt, put the whole in a sieve, and let it drain for eight hours ; then take a teaoupful of mustard-seed^ half a cupful of ground black pepper, and mix them well with the cucumbers and onions. Put the whole in a stone jar, and fill with the Strongest vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.