Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wood | 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
- one ounce each of black pepper
- one-half ounce each of cloves
- a piece of wood
- a pinch of cayenne
- twelve large cucumbers
- four onions
- two quarts
- vinegar
- cayenne
- pepper
- black pepper
- ginger
- cloves
- nutmeg
Directions
MRS. J. PARMELEE.
Take twelve large cucumbers, grate them and salt well; then grate four onions, salt also. Let them stand five or six hours, then strain and add as much vinegar to the mixture as you obtain of liquid by straining. Season with cayenne pepper.
WALNUT CATSUP. The walnuts should be young and tender enough to pierce with a pin. Prick them and lay in an unglazed jar, a layer of walnuts and a light sprinkling of salt, until all are used. Pound them lightly with a piece of wood, to break or bruise them. Let them stand ten days, stirring every day; then strain the juice into a saucepan. Cover the shells with boiling vinegar to extract the remainder of the juice, crush to a pulp and strain through a colan- der into the sauce-pan. For every quart allow one ounce each of black pepper and ginger, and one-half ounce each of cloves and nutmeg, a pinch of cayenne, a thimbleful of celery seed tied in a bag, and an onion minced fine for every two quarts. Boil all together, an hour for each gallon. Bottle when cold, dividing the spice equally in the bottles. Cork and seal.