Cucumber Ketchup
From Cassell's dictionary of cookery, 1892
Serves 10
Time, twenty-four hours to extract juice. Sufficient, two dessert-spoonfuls of ketchup for half a pint of sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 432. The excerpt below is the record exactly as published.
Cucumber Ketchup. — Cucumber ketchup is useful for flavouring sauces which are to be served with rather tasteless meats, such as rabbits, veal, sweetbreads, calf's brains, &c. It is made by paring and mashing cucimibers, sprinkling salt over them, and leaving them for some hours to draw out the juice, which is then sferained, and boiled with a liberal allowance of seasoning. The ketchup must be kept in bottles and closely corked. Time, twenty-four hours to extract the juice. Sufficient, two dessert-spoonfuls of ketchup for half a pint of sauce. Probable cost of cucumbers
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.