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Mushroom Ketchup

Name: Mushroom Ketchup
Yield: 1 servings
Ingredients: Take a stewpan full of the large-flap mushrooms; throw a handful of salt among them; put to it 4 oz. of shallots; 2 cloves of garlic; a good deal of pepper; a good deal of ginger; a good deal of mace; a few bay-leaves

From Consult me, 1902

Serves 1

Keeps for a year if boiled a second time.

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

299Calories

8 gProtein

55 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein8.3 g

Carbohydrates55 g

Fiber16 g

Sugars9.5 g

Total Fat9.3 g

Saturated Fat2.8 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol0 mg

Sodium9742 mg

Potassium935 mg

Calcium230 mg

Iron7.7 mg

Magnesium119 mg

Phosphorus144 mg

Zinc1.5 mg

Copper1.1 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A18 mcg

Vitamin E0.4 mg

Vitamin K42 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate65 mcg

Choline23 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 334. The excerpt below is the record exactly as published.

MUSHROOM KETCHUP.— Take a stewpan full of the large-flap y mushrooms, that are not worm-eaten, and the skins and fringe of those you have pickled ; throw a handful of salt among them, a "id set them by a slow fire ; they will produce a great deal of liquor, which you must strain, and put to it 4 ors. of shalots, 2 cloves of garlic, a good deal of pepper, ginger, mace, doves, and a few bay-leaves

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