Mushroom Catsup
From The "Queen" cookery books: Pickles and Preserves, 1902
The big flap mushrooms do for this.
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
130Calories
6 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein6.1 g
Carbohydrates32 g
Fiber11 g
Sugars1.7 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium88018 mg
Potassium795 mg
Calcium277 mg
Iron4.9 mg
Magnesium79 mg
Phosphorus123 mg
Zinc1.1 mg
Copper0.8 mg
Manganese4.3 mg
Vitamin D0.1 mcg
Vitamin C7.4 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K47 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate23 mcg
Choline17 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.
Mushroom Catsup. — Break a peck of mushrooms (previously wiped with a flannel) into a large earthen- ware crock ; strew -fib. of salt over them, and leave them all night in a cool oven, next day strain oft and measure the liquor, and boil it for a quarter of an hour. To each quart of this liquor add loz. pepper, ^oz, allspice, -|oz. ginger and two blades of mace
Cook this with the app: pantry check, scaling, and the assistant.