Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Walnut | 1 walnut half (4g) | 26 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three ounces of salt
- four grains only of cayenne
- a gallon of fresh mushrooms strew three ounces of salt
- a quart of ready-made catsup
- an ounce of whole black pepper
- an ounce of ginger
- an ounce of small eschalots nicely peeled
- a pint of walnut catsup
- a wineglassful of cayenne vinegar
- 1 gallon
- 1 quart
- 1 drachm
- 4 grains
- one boil
- 1-1/2 pint
- 1/2 pint
- 1 wineglassful
- cayenne
- vinegar
Directions
On a gallon of fresh mushrooms strew three ounces of salt, and pour to them a quart of ready-made catsup (that which is a year old will do if it be perfectly good); keep these stirred occasionally for four days, then drain the liquor very dry from the mushrooms, and boil it for fifteen minutes with an ounce of whole black pepper, a drachm of mace, an ounce of ginger, and three or four grains only of cayenne.
Mushrooms, 1 gallon; salt, 3 oz.; mushroom catsup, 1 quart; peppercorns, 1 oz.; mace, 1 drachm; ginger, 1 oz.; cayenne, 3 to 4 grains: 15 minutes.
COMPOUND, OR COOK’S CATSUP.
Take a pint and a half of mushroom catsup when it is first made, and ready boiled (the double is best for the purpose), simmer in it for five minutes an ounce of small eschalots nicely peeled; add to these half a pint of walnut catsup, and a wineglassful of cayenne vinegar, or of chili vinegar; give the whole one boil, pour it out, and when cold, bottle it with the eschalots in it.
Mushroom catsup, 1-1/2 pint; eschalots, 1 oz.; walnut catsup or pickle, 1/2 pint; cayenne or chili vinegar, 1 wineglassful.