Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten pounds of fruit just before ripe
- five pounds of sugar
- one quart of vinegar
- two table-!?poonfuls each of ground black pep- per
- three dozen cucumbers grate one half dozen large onions
- half dozen large onions
- vinegar
- salt
- cayenne
- pepper
Directions
Ten pounds of fruit just before ripe, five pounds of sugar, one quart of vinegar, two table-!?poonfuls each of ground black pep- per, allspice, cloves and cinnamon. Boil the fruit in the vinegar until reduced to a pulp, then add sugar and spices. — Mrs. Thomas.
CUCUMBER CATSUP. Grate the cucumbers, sprinkle with salt; to every three dozen cucumbers grate one half dozen large onions, a little horse-radish ; press the cucumbers till all the water is out. Save tlie water and measure it ; when dry, use the same quantity of good vinegar as there is of water ; add sugar and a little tur- meric ; season with black and cayenne pepper, and white mus- tard seed ; mix thoroughly, put in bottles and cork them tight.