vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Mushroom Ketchup

Name: Mushroom Ketchup
Yield: 1 servings
Ingredients: Arrange layers of mushrooms; and salt in preserving kettle; For each quart of mushroom liquor add one pint vinegar; one tablespoon salt; two tablespoons each of cloves; allspice; mace; mustard seed

From Lowney's cook book, 1907

Serves 1

Presented as published in 1907. 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

128Calories

5 gProtein

19 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein5.3 g

Carbohydrates19 g

Fiber8.2 g

Sugars2.1 g

Total Fat6.4 g

Saturated Fat1.3 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium16749 mg

Potassium490 mg

Calcium164 mg

Iron3.8 mg

Magnesium80 mg

Phosphorus139 mg

Zinc1.3 mg

Copper0.5 mg

Manganese8.3 mg

Vitamin D0.1 mcg

Vitamin C5.3 mg

Vitamin A4.8 mcg

Vitamin E1.5 mg

Vitamin K19 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.3 mg

Folate31 mcg

Choline25 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 126. The excerpt below is the record exactly as published.

Mushroom Ketchup Arrange layers of mushrooms and salt in preserving kettle ; let stand on back of stove for twelve hours. Press through a sieve. Measure. For each quart of mush- room liquor add one pint vinegar, one tablespoon salt, two tablespoons each of cloves, allspice, mace, and mustard seed

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