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American cookbook, 1850
Page 9
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Cucumber Catsup (Miss B. M. Cut cucumbers in small slices, add 1/3 part onions sliced very thin; salt plentifully & mix well. let stand 5 or 6 hours, then pour in a sieve to drain. To 2 gals. cucumbers put 2 tablespoonfulls ground black pepper, allspice & cloves to taste, 1/2 pt. oil, 1/4 lb. mustard, as much vinegar as will cover them. Mix all well together, put in a jar, & stop close. Keep in a cool place.
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Cucumber Catsup (Miss B. M. Cut cucumbers in small slices, add 1/3 part onions sliced very thin; salt plentifully & mix well. let stand 5 or 6 hours, then pour in a sieve to drain. To 2 gals. cucumbers put 2 tablespoonfulls ground black pepper, allspice & cloves to taste, 1/2 pt. oil, 1/4 lb. mustard, as much vinegar as will cover them. Mix all well together, put in a jar, & stop close. Keep in a cool place.
Szathmary Culinary Manuscripts and Cookbooks
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