Walnut Catsup Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce can be served with mutton cutlets.
Presented as published in 1880. 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
2274Calories
57 gProtein
147 gCarbs
175 gFat
Full nutrition (33 nutrients)
Calories2274 kcal
Protein57 g
Carbohydrates147 g
Fiber20 g
Sugars6.3 g
Total Fat175 g
Saturated Fat21 g
Monounsaturated Fat30 g
Polyunsaturated Fat114 g
Cholesterol5.8 mg
Sodium9298 mg
Potassium1561 mg
Calcium489 mg
Iron10 mg
Magnesium444 mg
Phosphorus1220 mg
Zinc9.5 mg
Copper4.2 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A18 mcg
Vitamin E1.7 mg
Vitamin K6.5 mcg
Vitamin B61.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.8 mg
Folate295 mcg
Choline94 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 235. The excerpt below is the record exactly as published.
o or three pickled wal- nuts, and putting them in a saucepan with about twice the quantity of brown gravy. I do not think pickled walnuts harmonise vdth fish, but this sauce can be served with mutton cutlets. I think a considerable quantity of cayenne- peppe
Cook this with the app: pantry check, scaling, and the assistant.