Grated Cucumber Catsup

Ingredients

• two dozen large yellow cucumbers
• two grated onions
• one teaspoonful of pepper
• one teaspoonful of salt
• one teaspoonful of cloves

Method

1. 1

   Grate cucumbers, mix with grated onions, pepper, salt, and cloves.

2. 2

   Put into a jar, cover with strong cold vinegar, and seal.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 52. The excerpt below is the record exactly as published.

teaspoon- fuls of salt, a tablespoonful of white mustard seed, a tablespoon- ful each of mace and cloves. Boil ten minutes) strain, and return to the kettle with a tea cup full of brown sugar and a ‘pint or vinecam, - Let boil one hour, strains and: Dottie: Guava Wed ery) C2 I ee! Pick nine pounds of very ripe grapes from the stems, work, after weighing, and put into a porcelain kettle. Set over the fire to scald, and run through a colander; return to the kettle, add five pounds of sugar, a tablespoonful each of ground cloves and allspice, let boil for fifteen minutes, pour in a quart of strong vinegar, let heat, but do not let boil. Take up, bottle, and seal. GRATED (CUCUMBER CATSUP: (A delicious accompaniment to fish and game.) Grate two dozen large yellow cucumbers. To every quart of cucumbers add two grated onions

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