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Walnut Ketchup

Name: Walnut Ketchup
Yield: 20 servings
Ingredients: To 6qts. of juice pressed out of walnuts; ilb. of Salt; 4ozs. of Anchovies; isozs. of Mace; i^ozs. of Ginger; i^ozs. of Long Pepper; jgozs. of black Peppercorns; i^ozs. of Cloves; ioz. of Nutmeg; i^ozs. of Garlic; i^ozs. of Shallots; 2 sticks of Horseradish

From The King's College Hospital book of cooking recipes, 1907

Serves 20

Presented as published in 1907. 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

197Calories

5 gProtein

17 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein4.9 g

Carbohydrates17 g

Fiber6.7 g

Sugars1.4 g

Total Fat14 g

Saturated Fat3.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol4.8 mg

Sodium9044 mg

Potassium261 mg

Calcium101 mg

Iron4 mg

Magnesium63 mg

Phosphorus78 mg

Zinc1 mg

Copper0.7 mg

Manganese2 mg

Vitamin D0.1 mcg

Vitamin C6.3 mg

Vitamin A38 mcg

Vitamin E0.5 mg

Vitamin K7.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate22 mcg

Choline8.6 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 17. The excerpt below is the record exactly as published.

Walnut Ketchup. To 6qts. of juice pressed out of walnuts add: — ilb. of Salt. 4ozs. of Anchovies. isozs. of Mace. i^ozs. of Ginger. i^ozs. of Long Pepper. jgozs. of black Peppercorns. i^ozs. of Cloves. ioz. of Nutmeg. i^ozs. of Garlic. i^ozs. of Shallots. 2 sticks of Horseradish

Cook this with the app: pantry check, scaling, and the assistant.