Mushroom Ketchup.— Mushroom ket-
chup is more highly esteemed and more gene-
rally useful than any other. It is best when
made of the large mushroom flaps, fully ripe,
fresh, and perfectly dry — that is, gathered
during dry weather. If this point is not at-
tended to, the ketchup wiU not keep. Do not
wash nor skin the mushrooms, but carefully
remove any decayed, dii-ty, or worm-eaten por-
tions ; cut off about half an inch from the end
of the stalks, then break the rest into small
pieces, put them into an earthen jar, and
strew three-quarters of a pound of salt amongst
two gallons of mushrooms, scatteiing the larger
portion over the top. Let them remain all
night, and the next day stir them gentlj' with
a wooden spoon, and repeat this three times a
day for two days. At the end of that time
put the jar into a cool oven for half an hour,
then strain the liquid which flows from them
through a coarse cloth, and let it boil for a
quarter of an hour. Do not squeeze the mush-
rooms. To evciy quart of the liquid put a quarter
of an ounce each of Jamaica pepper and black
pepper, and a drachm of mace. Boil again
until the quantity is reduced one-half. Pour it
out, and let it stand until cool, then put it into
perfectly dry bottles, being ca,reful to leave the
sediment, which will have settled at the bottom,
undisturbed. Eesin the corks, or tie bladder
over them, and keep in a cool, dry place. The
liquid will have a better appearance if it is
strained through a tamis after being poured
from the sediment. If liked, two or three drops
of brandy may be put into each pint of ketchup.
It is well to use small bottles, so that the
liquid may not bo long kept after it has been
exposed to the air. Probable cost of mush-
rooms, variable.
Mushroom Ketchup (another way). —
Proceed as before directed, but let the mush-
rooms stand twelve hours only, warming them
over the fire to extract the juice. Strain the
whole through a sieve, and boil and skim the
liquor, adding to each quart, when clear, equal
quantities of ginger, black peppercorns, and
allspice, about one and a haK ounces in all,
two small blades of mace, and five or six cloves.
The mushrooms may be pressed dry after the
juice has been strained from them : the juice
may be used for flavouring hashes, or any dish
where great dehcacy is not required. Time,
five minutes to boU without spice, fifteen
minutes with.
Mushroom Ketchup (another way).—
Prepare the musha-ooms and salt them as in the
last recipe. Let them stand twelve hours, then
work them well Avith the fingers, and leave them
again for thirty-six hours, stirring them occa-
sionally with a wooden spoon. At the end of
that time measure them into an earthen jar,
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✪ Mushroom Ketchup
Page 949 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mushroom Ketchup.— Mushroom ketchup is more highly esteemed and more generally useful than any other. It is best when made of the large mushroom flaps, fully ripe, fresh, and perfectly dry — that is, gathered during dry weather. If this point is not attended to, the ketchup wiU not keep. Do not wash nor skin the mushrooms, but carefully remove any decayed, dii-ty, or worm-eaten portions ; cut off about half an inch from the end of the stalks, then break the rest into small pieces, put them into an earthen jar, and strew three-quarters of a pound of salt amongst two gallons of mushrooms, scattering the larger portion over the top. Let them remain all night, and the next day stir them gentlj' with a wooden spoon, and repeat this three times a day for two days. At the end of that time put the jar into a cool oven for half an hour, then strain the liquid which flows from them through a coarse cloth, and let it boil for a quarter of an hour. Do not squeeze the mushrooms. To evciy quart of the liquid put a quarter of an ounce each of Jamaica pepper and black pepper, and a drachm of mace. Boil again until the quantity is reduced one-half. Pour it out, and let it stand until cool, then put it into perfectly dry bottles, being careful to leave the sediment, which will have settled at the bottom, undisturbed. Resin the corks, or tie bladder over them, and keep in a cool, dry place. The liquid will have a better appearance if it is strained through a tamis after being poured from the sediment. If liked, two or three drops of brandy may be put into each pint of ketchup. It is well to use small bottles, so that the liquid may not bo long kept after it has been exposed to the air. Probable cost of mushrooms, variable.
Mushroom Ketchup (another way). — Proceed as before directed, but let the mushrooms stand twelve hours only, warming them over the fire to extract the juice. Strain the whole through a sieve, and boil and skim the liquor, adding to each quart, when clear, equal quantities of ginger, black peppercorns, and allspice, about one and a haK ounces in all, two small blades of mace, and five or six cloves. The mushrooms may be pressed dry after the juice has been strained from them : the juice may be used for flavouring hashes, or any dish where great delicacy is not required. Time, five minutes to boU without spice, fifteen minutes with.
Mushroom Ketchup (another way).— Prepare the mushrooms and salt them as in the last recipe. Let them stand twelve hours, then work them well Avith the fingers, and leave them again for thirty-six hours, stirring them occasionally with a wooden spoon. At the end of that time measure them into an earthen jar,
MUS
( 435 )
MUS
Records on this page
Mushroom KetchupMushroom Ketchup (another way)Mushroom Ketchup (another way)