Sliced Cucumber Catsup

Ingredients

• half a bushel of cucumbers
• a small peck of onions
• Half a tea-cupful of celery-seed
• a small tea-cupful of white mustard-seed
• a table-spoonful of allspice
• a table-spoonful of cloves
• a tea-spoonful of mace
• a handful of cinnamon bark
• a table-spoonful of black pepper
• eight red peppers cut in small pieces
• a tea-spoonful of alum
• two ounces of tumeric
• three pounds of sugar

Method

1. 1

   Slice cucumbers and onions, cover with salt, let stand overnight, wash, drain, and mix with spices.

2. 2

   Put into a porcelain kettle, cover with vinegar, and scald.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 52. The excerpt below is the record exactly as published.

SLICED CUCUMBER CATSUP. Slice half a bushel of cucumbers, peel and slice a small peck of onions. Cover them with salt, and let them stand all night. Wash in cold water, and drain through a colan- der, then mix with the followiug spices: Half a tea-cupful of celery-seed, a small tea-cupful of white mustard-seed, a table-spoonful of allspice, a table-spoonful of cloves, a tea- spoonful of mace, a handful of ciuuamon bark, a table- spoonful of black pepper, eight red peppers cut in small pieces, a tea-spoonful of alum, two ounces of tumeric, and three pounds of sugar

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