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Julie M. Clagett cookbook, June 1, 1886
Page 39
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Cucumber Catsup. Select fresh & tender cucumbers, peel & grate in a large bowl until you have enough to make two qts of pulp after the juice is all pressed out; press gently with a wooden spoon until the juice stops running. season with 1/2 pt grated white onions, 1/2 pt grated horse-radish, 1/2 oz ground blk pepper, 6 level tablespoons of white sugar, & as much salt as you like mix all thoroughly together. Have ready 3 glass qt jars, divide the seasoned pulp in 3rds put 1 third in each jar & fill the top with best cider vinegar. (cold) screw tightly & set them away in a cool place. When this catsup is opened in the winter it will smell as if it was mid-summer & you had just sliced the cucumber fresh from the vines.
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Cucumber Catsup. Select fresh & tender cucumbers, peel & grate in a large bowl until you have enough to make two qts of pulp after the juice is all pressed out; press gently with a wooden spoon until the juice stops running. season with 1/2 pt grated white onions, 1/2 pt grated horse-radish, 1/2 oz ground blk pepper, 6 level tablespoons of white sugar, & as much salt as you like mix all thoroughly together. Have ready 3 glass qt jars, divide the seasoned pulp in 3rds put 1 third in each jar & fill the top with best cider vinegar. (cold) screw tightly & set them away in a cool place. When this catsup is opened in the winter it will smell as if it was mid-summer & you had just sliced the cucumber fresh from the vines.
Szathmary Culinary Manuscripts and Cookbooks
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