Anchovy Catsup

Ingredients

• Two quarts vinegar
• twelve small onions minced
• twelve anchovies pulled to pieces and soaked
• one tablespoon mace
• three tablespoons salt
• three of white sugar
• one of cloves
• three spoonfuls pepper-corns
• two spoonfuls ground pepper
• one spoonful cayenne
• one quart minced mushrooms
• one quart of tomatos

Method

1. 1

   Put in a preserving kettle, boil slowly for four hours, until the mixture is reduced to half the original quantity.

2. 2

   Strain through a flannel bag.

3. 3

   Do not bottle until next day.

4. 4

   Sealed, this will keep for years.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 117. The excerpt below is the record exactly as published.

ANCHOVY CATSUP. Two quarts vinegar, twelve small onions minced, twelve an- chovies pulled to pieces and soaked, one tablespoon mace, three tablespoons salt, three of white sugar, one of cloves, three spoonfuls pepper-corns, two spoonfuls ground pepper, one spoonful cayenne, one quart minced mushrooms, one quart of tomatos

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