See also listings on page 2 of cold sauce under KETCHUP
CATSUP, CUCUMBER CATSUPS (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
CUCUMBER CATSUP (No. 1)
Miss Elise White
3 good cucumbers,
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.
CUCUMBER CATSUP (No. 2)
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'