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Cucumber Catsup (Uncooked)

Name: Cucumber Catsup (Uncooked)
Yield: 6 servings
Ingredients: Peel and chop 6 green cucumbers (table size); add 1 green pepper; and 2 small onions, minced; add salt, pepper and vinegar to taste; add salt, pepper and vinegar to taste; add salt, pepper and vinegar to taste

From The Portland Woman's Exchange Cook Book, 1913

Serves 6

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

21Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories21 kcal

Protein0.6 g

Carbohydrates4.8 g

Fiber0.9 g

Sugars2.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2 mg

Potassium77 mg

Calcium12 mg

Iron0.1 mg

Magnesium5.2 mg

Phosphorus15 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate10 mcg

Choline3.1 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 81. The excerpt below is the record exactly as published.

Cucumber Catsup (Uncooked). Peel and chop 6 green cucumbers (table size), add 1 green pepper and 2 small onions, minced; drain this and add salt, pepper and vinegar to taste

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