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Walnut Catsup
From The new practical housekeeping, 1890
Serves 20
Presented as published in 1890. 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
969Calories
21 gProtein
21 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories969 kcal
Protein21 g
Carbohydrates21 g
Fiber8.3 g
Sugars2.5 g
Total Fat89 g
Saturated Fat8.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat62 g
Omega-30 g
Cholesterol4.8 mg
Sodium702 mg
Potassium689 mg
Calcium150 mg
Iron3.7 mg
Magnesium196 mg
Phosphorus496 mg
Zinc3.8 mg
Copper1.6 mg
Manganese4.8 mg
Vitamin D0.1 mcg
Vitamin C2.6 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K5.1 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.8 mg
Folate13 mcg
Choline9.3 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 90. The excerpt below is the record exactly as published.
Walnut Catsup. — Procure one hundred walnuts at the time when you can run a pin through them, slightly bruise, and put them into a iar with a handful salt and one quart vinegar; let them stand eight aays, stirring every day, then drain the liquor off them, add one-fourth ounce each mace, nutmeg, cloves, ginger, and whole black peppers, small piece horse-radish, twenty Shallots, or onions, an4 one- fourth pound anchovie
Cook this with the app: pantry check, scaling, and the assistant.