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Mushroom Ketchup
From The King's College Hospital book of cooking recipes, 1907
Serves 10
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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2.4 g
Fiber1.1 g
Sugars0.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium979 mg
Potassium59 mg
Calcium20 mg
Iron0.4 mg
Magnesium9 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.
Mushroom Ketchup. Clear a peck or more of mushrooms from dirt, etc., and lay them in an earthen pan with plenty of salt till morning, then break and put them in a stewpan to boil some time, stirring with a silver spoon (which should remain quite bright); strain through muslin, leave to settle, then pour off clear; boil again with ioz. of whole pepper, Joz. ginger ; boil quarter of an hour, strain, and when cold put into pint bottles with a bit of mace, 6 cloves
Cook this with the app: pantry check, scaling, and the assistant.