Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home

RECIPESSauces, Salsas, etc.Cold Sauces pg 1 >  Catsup, Cucumber Catsups (1904)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass

See also listings on page 2 of cold sauce under KETCHUP


The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

Miss Elise White

3 good cucumbers,
3 onions,
1/2 pint salt,
1 wineglass pepper (black),
1 wineglass white mustard,
1 wineglass black mustard.

Chop up onions and cucumbers fine, mix together, sprinkle with salt and let stand 24 hours on a dish in the sun, if possible; add other ingredients and cover with strong vinegar. Bottle and seal.

Mrs. Simms

To 1 peck of large cucumbers, peeled and seeds all removed, and grated or ground, take 1 dozen onions, also grated. Over these pour salt and water, and let stand 24 hours. Make the water just salty enough to taste good, not brine. Do not mix the onions with the cucumbers until after they have dripped the last time. Pour the ground vegetables in bags and hang up until they are well drained. Then put in a jar and pour weak vinegar and alum over, and let stand 2 days.

Drip again until dry, mix the vegetables and white mustard seed in jar, and pour over strong, good vinegar in which you have boiled sugar and turmeric. Use 2 pints of good brown sugar to 1 gallon of strong vinegar and 2 tablespoons of turmeric. Put in stone jar for about 2 weeks and then seal in quart jars.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'




   Cold Sauces pg 1    ·    Aioli    ·    Blueberry & Red Onion Compote    ·    Cactus Condiment    ·    Catsup, Cabbage Catsup (1904)    ·    Catsup, Cucumber Catsups (1904)    ·    Catsup, Mushroom Catsup (1904)    ·   Catsup, Tomato Catsup (1871)    ·    Catsup, Tomato Catsups (1904)    ·    Catsup, Walnut Catsup (1841)    ·    Catsup, Walnut Catsup (1904)    ·    Cherry Onion Marmalade    ·    Chili Sauce (1904)    ·    CHUTNEY RECIPES >>>    ·    Cocktail Sauce #1    ·    Cocktail Sauce #2    ·    Cocktail Sauce, Fresh    ·    Cocktail Sauce, Peppy    ·    Cranberry Sauce (1901)    ·    Cumberland Sauce    ·    Cumberland Sauce 2    ·    Dried Plum Puree    ·    Five Spice Sour Cream Dip    ·    French Onion Dip    ·    Green Ginger Sauce    ·    Guacamole    ·    Habanero Sauce    ·    Harissa    ·    Horseradish Cream    ·    Horseradish Sauce I (1896)    ·    Horseradish Vinegar (1841)    ·    Horseradish, Apple Horseradish    ·    Horseradish, Dilled Horseradish    ·    Vegan Hot Pepper Sauce    ·    Hot Pepper Jelly Sauce    ·    Jack's Screaming Red Sauce   

  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Posters

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.