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Walnut Catsup
From The white ribbon cook book, 1894
Serves 10
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
75Calories
2 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein1.6 g
Carbohydrates8.2 g
Fiber3.2 g
Sugars0.1 g
Total Fat5.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium143 mg
Calcium64 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A2.9 mcg
Vitamin E0.3 mg
Vitamin K8.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.7 mcg
Choline2.2 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 65. The excerpt below is the record exactly as published.
Walnut Catsup — Wash the shells of walnuts,, bruise them slightly, put them with salt in a stone jar for two or three weeks until they fer- ment, then boil them up, strain off the liquor, add to every 2 quarts 1 oz. each of allspice, ginger, black pepper, cloves and mace; boil the whole 1 hour
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