Mushroom Catsup
From Purity flour cookbook, 1917
Cork tightly for storage.
Presented as published in 1917. 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
70Calories
9 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein9 g
Carbohydrates11 g
Fiber3.6 g
Sugars5.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium933 mg
Calcium26 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus246 mg
Zinc1.5 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C6.3 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate48 mcg
Choline49 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 89. The excerpt below is the record exactly as published.
MUSHROOM CATSUP layers in an earthen pot, sprinkling a very little salt between each layer. Let hours, then pound with a potato masher and let remain for a day, stirring them ch quart of this mixture add 1 teaspoon black pepper and ^ teaspoon allspice,
Cook this with the app: pantry check, scaling, and the assistant.