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Walnut Catsup
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
471Calories
13 gProtein
70 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein13 g
Carbohydrates70 g
Fiber27 g
Sugars1.7 g
Total Fat21 g
Saturated Fat4.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol0 mg
Sodium7161 mg
Potassium1341 mg
Calcium903 mg
Iron23 mg
Magnesium309 mg
Phosphorus283 mg
Zinc3.8 mg
Copper1.7 mg
Manganese23 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A46 mcg
Vitamin E3.5 mg
Vitamin K88 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate41 mcg
Choline30 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 83. The excerpt below is the record exactly as published.
Walnut Catsup. Use soft green walnuts; grind or pound in earthen mortar, then turn into stone jar, sprinkle with salt, and cover with vinegar; stand 1 week, stirring well each day. Strain through a coarse cloth. To each gallon of liquid add 1 ounce each of whole cloves, peppercorns, ginger, mace and celery seed, J/2 a crushed nutmeg, 1 clove of garlic, J/2 teaspoon cayenne
Cook this with the app: pantry check, scaling, and the assistant.