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Mixed Catsup
From The new Kentucky home cook 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
Nutrition per serving
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars1.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.1 mg
Potassium86 mg
Calcium13 mg
Iron0.1 mg
Magnesium6 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline2.8 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.
MIXED CATSUP. Take three dozen large cucumbers and one peck of green tomatoes sliced ; sprinkle salt over them, and let them stand overnight ; then slice six large onions and one dozen bell- peppers ; grind all together in a sausage-grinder, squeeze dry with the hands, and add one table-spoonful of ground black pepper; put in self-sealing jars, fill them half full with the ingredients, then fill up with pure cider vinegar
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