vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Catsup
From The new Kentucky home cook book, 1884
Serves 16
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
150Calories
5 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories150 kcal
Protein4.5 g
Carbohydrates33 g
Fiber3.9 g
Sugars9.6 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium822 mg
Calcium124 mg
Iron0.6 mg
Magnesium54 mg
Phosphorus131 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate43 mcg
Choline14 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 39. The excerpt below is the record exactly as published.
FRENCH CATSUP. Take one dozen cucumbers, two dozen green tomatoes, two dozen onions, one dozen green peppers, two heads of cab- bage ; chop all very fine, drain in a colander, and press out all the water with the hands » mix all together well, and season highly with mustard and cloves
Cook this with the app: pantry check, scaling, and the assistant.