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Liver Catsup
From The new practical housekeeping, 1890
Serves 10
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
37Calories
4 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein4.3 g
Carbohydrates3.3 g
Fiber0.7 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol55 mg
Sodium28 mg
Potassium108 mg
Calcium32 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus82 mg
Zinc0.8 mg
Copper2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C1.5 mg
Vitamin A995 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B1212 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate59 mcg
Choline67 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 10 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.
Liver Catsup. — Rub a very fresh beef liver thoroughly with rolled salt and place it in a vessel that will not crush it ; turn and rub thoroughly for ten days, then mince into small dice and boil in a gallon of w^ater closely covered until reduced to three quarts ; strain through a sieve and let settle till next day ; add one ounce each ginger and allspice and two ounces whole black pepper
Cook this with the app: pantry check, scaling, and the assistant.