Southern Mixed Catsup

Ingredients

• enough crisp, green cucumbers to fill a haff-gallon measure
• one dozen small onions
• one pivt of green tomatoes
• one pivt of green beans
• one dozeij. small ears of tender corn
• one doien green peppers
• two tablespoonfuls of grated horseradish
• one teacupful of ground Hjustard
• two cupfuls of white mustard seed
• three tablespoonfuls of turmeric
• fine of mace
• three of celery seed
• one of cinnamon
• one of cayenne
• two of olive oil
• one pound of sugar

Method

1. 1

   Prepare cucumbers and cabbage with salt, drain, and scald in weak vinegar.

2. 2

   Chop onions and let stand in boiling water.

3. 3

   Cut other vegetables, scald, and drain.

4. 4

   Mix all ingredients and cover with boiling vinegar.

As published

This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.

Southern Mixed Catsup. — Peel and cut vp enough crisp, green cucum- bers to fill a haff-gallon measure, sprinkle witli salt and let stand six hours, press the water from Ihem and scald in weak vinegar. Prepare half a gallen of cabbage in the same way. Chop one dozen small onions, cover with boiling water and let stand half an hour. Cut in slices one quart of green tomatoes, one pivt of green beans, one dozeij. small ears of tender corn and one doien green peppers. Scald and drain them. Mix two tablespoonfuls of grated horseradish, one teacupful of ground Hjustard, two cupfuls of white mustard seed, three tablespoonfuls of turmeric, tine of mace, three of celery seed, one of cinnamon, one of cayenne, two of olive oil and one pound of sugar

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