The Heart of New England - Maine, New Hampshire, Vermont
Cucumber Ketchup Recipe (Historic Recipe)

The Remick Country Museum and Farm of
Tamworth, NH
www.remickmuseum.org
sent us this unusual historic recipe.   Thank
you!

In the late 19th century, Fanny Farmer as
head of the Boston Cooking School,
standardized ketchup making and it became
what we know today - tomato ketchup.

Before then ketchup was made from many
kinds of fruits and vegetables. One of our
favorites is cucumber ketchup. It is
wonderful on ham and
equally delicious on a fried egg sandwich.

1 quart cucumbers, peeled and seeded
1 cup chopped onion
2 green peppers, cored and chopped
1/2 cup water
2 cups vinegar
1 cup sugar
1/4 tsp. cayenne
2 Tbl. mustard seeds in a muslin bag
1 Tbl. salt

Combine cucumbers, onions and peppers
with water. Cook until tender. Put through a
sieve or food mill. Add remaining
ingredients and boil until thick and clear.
Remove mustard seeds.

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