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Lemon Catsup
From The new practical housekeeping, 1890
Serves 20
Presented as published in 1890. 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
116Calories
3 gProtein
14 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein2.9 g
Carbohydrates14 g
Fiber4.1 g
Sugars3.2 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium11014 mg
Potassium342 mg
Calcium72 mg
Iron1.9 mg
Magnesium46 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A31 mcg
Vitamin E0.8 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline12 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 89. The excerpt below is the record exactly as published.
Lemon Catsup. — One pound and a quarter of salt, quarter of a pound of ground mustard, one ounce each of mace, nutmeg, cayenne and allspice, one gallon of cider vinegar, eight or nine garlic cloves, fifteen large lemons
Cook this with the app: pantry check, scaling, and the assistant.