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Walnut Ketchup, very Fine
From Consult me, 1902
Serves 20
Keeps for twenty years but is not good the first year.
Presented as published in 1902. 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
190Calories
21 gProtein
10 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein21 g
Carbohydrates10 g
Fiber2.6 g
Sugars3.6 g
Total Fat7.3 g
Saturated Fat1.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol58 mg
Sodium2508 mg
Potassium562 mg
Calcium193 mg
Iron4.2 mg
Magnesium65 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.2 mcg
Vitamin C4 mg
Vitamin A9.2 mcg
Vitamin E2.4 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate26 mcg
Choline64 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 520. The excerpt below is the record exactly as published.
WALNUT KETCHUP, very Fine. — Boil a gallon of the expressed juice of green tender walnuts, and skim it well ; then put in 3 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic
Cook this with the app: pantry check, scaling, and the assistant.