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Mushroom Catsup

Name: Mushroom Catsup
Yield: 8 servings
Ingredients: Put the mushrooms in a stone pot; two-thirds of a teaspoonful of black pepper

From The economical cook book, 1905

Serves 8

Presented as published in 1905. 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

8Calories

1 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories8.4 kcal

Protein1.1 g

Carbohydrates1.3 g

Fiber0.4 g

Sugars0.7 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1.8 mg

Potassium115 mg

Calcium2.3 mg

Iron0.2 mg

Magnesium3.6 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0.7 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate6 mcg

Choline6.1 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 141. The excerpt below is the record exactly as published.

Mushroom Catsup. Put the mushrooms in a stone pot in layers, with salt sprin« kled over each layer, let them stand four days, then mash them, and to every quart add two-thirds of a teaspoonful of black pepper

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