Ripe Cucumber Catsup

Ingredients

• 18 large, ripe cucumbers
• one cupful of salt
• 12 large onions
• six peppers
• one-fourth pound white mustard seed
• one-half cupful celery seed
• one cupful of sugar

Method

1. 1

   Peel cucumbers, remove seeds and pulp, chop the solid meat; mix with it a cupful of salt and hang in a bag to drain.

2. 2

   Chop 12 large onions and six peppers and mix with the cucumbers.

3. 3

   Mix together one-fourth pound white mustard seed, one-half cupful celery seed, and one cupful of sugar.

4. 4

   Cover with cold vinegar; put in cans and fix tops firmly.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 134. The excerpt below is the record exactly as published.

one cupful of sugar or molasses, then filling the jar with soft water, and keeping in a sunny place two weeks. In default of other material vinegar may be made frttm yeast. Dissolve half a teacupful of brown sugar in one pint of warm water, add one small yeast cake, and fill the jar with water. This must be left to work for two weeks. Gooseberry Vinegar. — Boil one gallon of water; when cold add thre* quarts of ripe gooseberries, mashed. Allow it to stand for four days, stirring every day. On the fourth day strain through a sieve to remove the seeds, then barrel. To etch gallon of the liquid add 1]4 pound sugar, and one-eighth cake of compressed yeast. We used to use barm (the foam from fermenting beer) which was the ordinary form of yeast years ago in communities where home brewing was practiced. Stir every day until the vinegar has done fermenting, then close the barrel. Green or amber gooseberries are best. This is a very superior vinegar. Honey Vinegar. — One friend says she uses i '/i pound of strained honey to a gallon of water, but Bulletin 146 of the Ontario (Canada) Deparlment of Agriculture advises l'/> ounce of honey to one gallon of dear, soft water. Store in a barrel with an opening to permit air circu- lation, in a warm place; at the end of a year it is ready for use. The Ontario bulletin says its keeping 'qualities are excellent, and the best of pickles can be made with it, while it is recommended for salads. Spiced Vinegar. — This gives a fine flavor to green vegetables, such as cucumbers, cabbage, caidiflowcr, beans, salads, etc. For each quart of vinegar slice a clove of garlic, a small onion, a two-inch root of horse- radish, half an ounce of bruised ginger root, a teaspoonfu! each of unground black pepper, allspice and mustard seed. Put all in a stone jar and simmer on the rangt for five hours. Then strain and bottle for use. ITI TUB RURAL COOK BOOK. CATSUPS AND SAUCES. Barberry Catsap. — Stew three quarts of barberries with three copfnlt of water till well cooked, then strain through a sieve. In a separate saucepan stew four quarts of cranberries, a cupful of raisins, a large quince sliced, four smai! onions minced and a quart of water for half an hour, then pass thrnugh a sieve; mix with the barberry juice and add half a cupful of vinegar, one-fourth of a cupful of salt, two pupfuls of brown sugar, a dessertspoonful each of ground cloves and ground all- spice, two tablespoon fuls each' of olack pf^^ and celery seed, one teaspoonful of cayenne, cinnamon and ginger j^d a grated nutmeg. Let the whole boil one minute. -If too thick add vinegar or water. This recipe is given by Miss Parlna; some cooks make the catSup omitting the quince and cranberries. ■. ■ ., _ Bordeaux Sauos.ir^Two quarts of cabbage chopped to a powder, one quart of cl en '-tomatoes, drained free of juice, three small oniops chopped, a of vinegar, one-quarter ounce each of celery seed, black pe^ ' and turmeric, one-eighth pound of mustard seed, one-quarfi^ il salt, and one-half pound of brown sugar; mix together, b utes, and can while hot. . Chili S^uce. — I'eel' and chop fine one onion, and six large tomatoes, add one jjreen e'A'eet Spanish pepper and one small hot chili pepper, chopped; .!^en season with one cupful of vinegar, one tablespoanful sail, two teaspoojifuls brown sugar, one teaspoonful each of ground ginger, cinnamoi^^puves and black pepper, and half a nutmeg. Boil slowly until ' very tho&ighly cooked, then bottle and seal when cold. Chutney Sauce.— Eight ounces of tart apples, peeled and cored, eight ounces of peeled tomatoes, eight ounces brown sugar, eight ounces salt, four ounces- -pWdered ginger, four ounces red peppers, two ounces shallots (or onion), two ounces garlic. Pound all together in a mortar (or pass thniugb a chopper set to cut line} and then put all the material! together in a jar with 2J^ pints good vinegar. Place the jar in a warm place, covered for one month, stirring with a wooden spoon twice every day. At the end of the time pass the chutney through a sieve, and bottle, when it is ready for use. The intense heat of the peppers grows milder with keeping, and the chutney improves and becomes richer in flavor. Peach Chutney. — Pare and halve spffident peaches to weigh, when ready, three pounds. Put them in a la^jS-sgate saucepan, add one pint of vinegar and stew gently t'ntil tender,.^-Pound together in a mortar four ounces of white onions, two ounces garlic and five ounces of fresh ginger root ; add these to the peaches with six ounces each of sugar, seeded raisins and white mustard seed. Add two ounces of dried chillies and one cupful of vinegar. Simmer for 10 minutes longer, then bottle. This is a familiar old English recipe. D,q,i,i=dbvGoogIe THE RURAL COOK BOOK. ITB Cranberry Catsup (Good Housekeeping). — One quart of cranberries, one cup of water and two cups of vinegar. Tie in a piece of muslin a few cloves, three or four allspice, about a dessertspoon of broken cinna- mon, and some mace. Simmer all together in a preserving kettle until the fruit is perfectly soft. Press through a colander, add one pound of I brown su){ar, simmer 10 minutes longer, and seal. This recipe will make fir. »a most delicious catsup, and one conveniently made in small quantities 1^' .; ' at any time throughout the Winter. ■ S{ Cucumber Catsup. — For a small quantity lake 12 fine full-grown S J-. cucumbers and lay them an hour' in cold water. Then pare them and £'i : grate them down in a deep dish. Grate also six small onions and mix fef thetn with the grated cucumber; season the mixture to your taste with \K">. pepper, salt and vinegar, making it of the consistency of jam. When 1^ thoroughly mixed put it in a glass jar, cover closely sa. that it will be V, penectly air-tight. It will be found very nice to eat with beefor mutton, .''i^; and if properly made and tightly covered it wil! keep well. It' should be 3 ''.-'Elated very fine, and the vinegar must be real cider vinegar. f Ripe, Cucumber Catsup. — (Some people call this a "salad/" but it is -worth making under any name.) Peel IS large, ripe cucumbers ; remove seeds and pulp; chop the solid meat; mix with it a cupful of salt and '^ hang in bag to drain. Chop 12 large onions and six peppers and mix ' ^ with the cucumbers. Mix together one-fourth pound white muStprd seed; I |.'One-half cupful celery seed, and one cupful of sugar

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