vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom Catsup
From The household cook book, 1902
Serves 8
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
8Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.1 kcal
Protein1.1 g
Carbohydrates1.2 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
Sodium4852 mg
Potassium114 mg
Calcium4.7 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 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 household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.
MUSHROOM CATSUP.— Put the mush- rooms in layers, with salt sprinkled on each layer, and let stand 4 days; then mash them fine, and to each quart add |- of a teaspoon of black pepper,
Cook this with the app: pantry check, scaling, and the assistant.