Mushroom Ketchup
From The profession of cookery, from a French point of view, 1894
This ketchup is useful for kitchen use.
Presented as published in 1894. 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
12Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.1 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.1 mg
Potassium44 mg
Calcium12 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline1 mg
Caffeine0 mg
Water1.3 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 53. The excerpt below is the record exactly as published.
l broken mush- rooms^ parings and stalks (if clean), should be placed in a shallow earthen vessel and well covered with salt. Let them stand for three days, stirring occasionally. Then draw off the juice, and to every pint allow half a teaspoonf ul of ginger, the same of powdered mace, allspice, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.