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Walnut Catsup, No. 2
From Virginia Cookery-book, 1884
Serves 30
Presented as published in 1884. 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
214Calories
10 gProtein
36 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein10 g
Carbohydrates36 g
Fiber0.8 g
Sugars32 g
Total Fat3.3 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Cholesterol27 mg
Sodium42257 mg
Potassium257 mg
Calcium109 mg
Iron2 mg
Magnesium30 mg
Phosphorus90 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C3.6 mg
Vitamin A3.8 mcg
Vitamin E1.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate12 mcg
Choline30 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 60. The excerpt below is the record exactly as published.
Walnut Catsup, No. 2. Made from walnut-shells without cooking. Three gal- lons of walnut -shell juice, seven pounds of salt, eight VIRGINIA COOKERY-BOOK. 119 ounces of ginger, eight ounces of shallots, eight ounces of garlic, eight ounces of horseradish, one quart of essence of anchovies, one quart of vinegar, and two pounds of sugar
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