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Double Mushroom Catsup
From Modern cookery, in all its branches, 1884
Serves 4
Use good quality catsup for best results.
Presented as published in 1884. 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
431Calories
14 gProtein
99 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein14 g
Carbohydrates99 g
Fiber10 g
Sugars66 g
Total Fat6.5 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium10742 mg
Potassium2092 mg
Calcium99 mg
Iron4.8 mg
Magnesium103 mg
Phosphorus376 mg
Zinc2.6 mg
Copper1.4 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C33 mg
Vitamin A463 mcg
Vitamin E9.6 mg
Vitamin K23 mcg
Vitamin B61.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate97 mcg
Choline94 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 153. The excerpt below is the record exactly as published.
DOUBLE MUSHROOM CATSUP. On a gallon of fresh mushrooms strew three ounces of salt, and pour to them a quart of ready-made catsup (that which is a year old will CM Ai\ vi r.] STORE SAUCES. 149 do if it be perfectly good) ; keep these stirred occasionally for four days, then drain the liquor very dry from the mushrooms, and boil it for fifteen minutes with an ounce of whole black pepper, a drachm of mace, an ounce of ginger, and three or four grains only of cayenne
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