Ohio Catsup
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.
Ohio Catsup. Take three dozen ripe cucumbers, eight white onions, peel them and chop as fine as possi- ble; sprinkle over them one-half cup salt; put the whole into a sieve ard let them drain eight hours; take one cup of mustard seed, one-half cup of pepper and mix together; put in a jar and cover with strong vinegar. Close tight, and let it stand three or four days
Cook this with the app: pantry check, scaling, and the assistant.