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Cucumber Catsup

A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).

A historical recipe

Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Digitised by Project Gutenberg, eBook #58948 (https://www.gutenberg.org/ebooks/58948). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 12 “White Spine” cucumbers, pare and remove seeds, chop or grate fine, drain in muslin bag and squeeze dry as possible, add 6 white onions chopped fine, 1 tablespoonful whole black peppers and ½ dozen red peppers, chopped.