Walnut Ketchup
From The spirit of cookery, 1895
Excellent addition to sauces, such as fish sauce.
Presented as published in 1895. 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
686Calories
75 gProtein
43 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein75 g
Carbohydrates43 g
Fiber9 g
Sugars18 g
Total Fat24 g
Saturated Fat5.5 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol201 mg
Sodium8718 mg
Potassium2099 mg
Calcium660 mg
Iron14 mg
Magnesium223 mg
Phosphorus739 mg
Zinc6.8 mg
Copper1.1 mg
Manganese2.5 mg
Vitamin D4 mcg
Vitamin C19 mg
Vitamin A30 mcg
Vitamin E8.2 mg
Vitamin K37 mcg
Vitamin B61.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)48 mg
Folate109 mcg
Choline228 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 439. The excerpt below is the record exactly as published.
Walnut ketchup : the eoncentrated and .spiced expressed juice of half-gioivn jet tender walnut.s, .such as are used for pickling; 6SS THE SPIRIT OF COOKERY boiled with shallots and anchovies, mace, cloves, pepper, and garlic. Kept in well-stoppered bottles. Some add vinegar
Cook this with the app: pantry check, scaling, and the assistant.