Mushroom Catsup

Name: Mushroom Catsup
Ingredients: To each peck of mushrooms; one-half pound of salt; one-quarter ounce of Cayenne; one-half ounce of allspice; one-half ounce of ginger; two blades of pounded mace

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Do not squeeze the mushrooms.

Presented as published in 1902. 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

87Calories

4 gProtein

19 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories87 kcal

Protein4.1 g

Carbohydrates19 g

Fiber6 g

Sugars2.4 g

Total Fat2.8 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium88015 mg

Potassium589 mg

Calcium163 mg

Iron2.7 mg

Magnesium45 mg

Phosphorus102 mg

Zinc1 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C13 mg

Vitamin A151 mcg

Vitamin E2.2 mg

Vitamin K5.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.7 mg

Folate26 mcg

Choline20 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 65. The excerpt below is the record exactly as published.

MUSHROOM CATSUP. To each peck of mushrooms one-half pound of salt; to each quart of mushroom liquor one-quarter ounce of Cay- enne, one-half ounce of allspice, one-half ounce of ginger, two blades of pounded mace

Cook this with the app: pantry check, scaling, and the assistant.