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Anchovy Ketchup
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for two quart bottles.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 138. The excerpt below is the record exactly as published.
Anchovy Ketchup.— Put half a gallon of mild ale into a saucepan with two dozen pickled anchovies, three blades of mace, one tea-spoonful of sifted sugar, a little whole ginger, six small onions, a couple of cloves, and twenty black peppercorns. Let aU boil up once, then di-aw them from the fire, and allow thean to simmer slowly for three-quarters of an hour. Strain thiough a fine hair sieve, and stir into the strained liquid two table-spoon- fuls of mushroom ketchup
Cook this with the app: pantry check, scaling, and the assistant.