Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Spanish Catsup
From The Times cook book, no. 2, 1905
Serves 14
A modern interpretation · AI-generated from the original record
Ingredients
- one-half gallon green cucumbers
- one-half gallon cabbage
- one quart tomatoes
- one pint beans
- one dozen onions
- one dozen ears of green corn
- two teacups white mustard seed
- one teacup ground mustard
- one pound sugar
- three tablespoons turmeric
- two tablespoons grated horseradish
- three tablespoons celery seed
- two tablespoons California olive oil
- one tablespoon mace
- one tablespoon cinnamon
- one tablespoon cayenne pepper
Method
Peel and slice cucumbers, sprinkle with salt, and let stand for six hours.
Prepare cabbage in the same way.
Nutrition per serving
472Calories
15 gProtein
71 gCarbs
17 gFat
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 5. The excerpt below is the record exactly as published.
SPANISH CATSUP. Emilie Lund- berg, 2400 South Flower street, Los Angeles— One-half gallon green cucumbers, one-hair gallon cabbage, one quart tomatoes, one pint beans, one dozen onions, one dozen ears of green corn, two teacups white mustara seed, one teacup ground mustard, one pound sugar, three tablespoons turmeric, two table- spoons grated horseradish; three tablespoons celery seed, two tablespoons California olivt, oil; one tablespoon mace, one tablespoon cinnamon, one tablespoon cayenne pepper
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