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Walnut Catsup
From Original White House Cookbook, 1887
Serves 30
Store in a dry place; sediment can be used for flavoring sauces.
Presented as published in 1887. 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
637Calories
13 gProtein
12 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein13 g
Carbohydrates12 g
Fiber5.3 g
Sugars0.5 g
Total Fat58 g
Saturated Fat5.2 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat41 g
Omega-30 g
Cholesterol1.6 mg
Sodium3006 mg
Potassium415 mg
Calcium98 mg
Iron2.3 mg
Magnesium126 mg
Phosphorus319 mg
Zinc2.4 mg
Copper1.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K5.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate2.8 mcg
Choline2.6 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 111. The excerpt below is the record exactly as published.
WALNUT CATSUP. One hundred walnuts, six ounces of shallots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a quarter of an ounce of mace, half an ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.