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A Catsup for Meats
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
9Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.6 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium400 mg
Potassium7.7 mg
Calcium4.1 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.2 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 203. The excerpt below is the record exactly as published.
1 pint of vinegar; let it get hot, then pour over the chopped mixture ; bottle and seal. Serve with meats. A Catsup for Meats. Grate nice large cucumbers, sprinkle with salt and let stand all night. Next day squeeze out the pulp and add to each ^^ pint of 336 KENTUCKY RECEIPT BOOK. pulp, % pint of vinegar, 1 tablespoon of grated horseradish, 1 tea- spoon grated onion, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.