Catsup, Mushroom

Ingredients

• Use large, fresh mushrooms
• ^ oz. of peppercorns
• pint of salt

Method

1. 1

   Wipe mushrooms and layer with salt in a jar for 24 hours.

2. 2

   Press through cloth, simmer juice with peppercorns for 40 minutes, then add spices and strain.

3. 3

   Seal.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 278. The excerpt below is the record exactly as published.

pint of salt on them ; let them stand five or six hours, then put them on a sieve to drain until quite dry. Peel and slice twelve large, silver-skinned on- ions; put them with the cucumbers into a stone pot, and cover them with strong vinegar. Add for seasoning a table-spoonful of black pepper beaten up fine, a teaspoonful of cayenne, a gill of sweet oil, a gill of Madeira wine, and a few blades of mace. A few pods of a miniature variety of red pepper, used instead of the pulverized cay- enne, gives the sauce quite an orna- mental appearance. The largest cu- cumbers, ripened almost enough for seed, serve admirably for making this sort of catsup. If the bottles are care- fully sealed up. there is no danger whatever of spoiling. Catsup, Currant. — Four pounds of currants and 2 lbs. of sugar, one pint of vinegar, one teaspoonful each of cloves and salt, one table- spoonful each of cinnamon, black pepper, and allspice. Boil together in a porcelain - lined kettle until thoroughly cooked, then rub them through a sieve. Return the strained liquid to the fire and boil until it is just thick enough to run freely when cold. Cork and keep in a cool place. Catsup, Grape. — Six pounds of grape pulp. Prepare this by stem- ming the grapes, putting them over the fire with a little water, and cooking until so tender that the pulp can be rubbed through a sieve, leaving the seeds and skins behind. To the pulp thus obtained add 2 lbs. of brown sugar, one pint of vinegar, one table-spoonful each of ground cinnamon, mace, cloves, allspice, and white pepper, and a teaspoonful of salt. Put all together over the fire, stew until thick, stirring constantly to prevent burning, and bottle. Catsup, Green - tomato. — Take a peck of green tomatoes, a large head of cabbage, and a dozen onions ; chop all together very fine, sprinkle with salt, and let stand overnight; put in a stone jar with I oz. of white mustard-seed, Yz oz. of ground cloves, 1 oz. of allspice, two pods of red pepper, chopped fine, and a teacupful of brown 249 Catsup, Mixed PICKLES, ETC. Catsup, Tomato Soy sugar. Cover with strong vinegar, and set in a cool, dark place. Catsup, Mixed. — Slice four dozen cucumbers, two dozen onions, four dozen large green tomatoes, and four green peppers ; sprinkle with one pint of salt, and let stand overnight; then drain. Put in a preserve-kettle, with sliced horseradish, I oz. each of mace, white pepper, turmeric, white mustard-seed, cloves, and celery seed, with I /4 lbs. of brown sugar and one gallon of vinegar ; boil one hour. Put in jars, and add a teacupful of cold vinegar to each. Catsup, Mushroom. — Use large, fresh mushrooms, and wipe but do not wash them. Put them in an earthen jar with alternate layers of salt, and stand in a warm place for twentyj-four hours, and then press them through a thin, strong cloth. Put this juice over the fire with ^ oz. of peppercorns

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