Cockle Catsup

Ingredients

• a quart of cockles
• a teacupful of cider, or white wine vinegar
• a teaspoonful of cayenne
• a teaspoonful of salt
• a teaspoonful of mace
• a gill of sherry

Method

1. 1

   Scald cockles, shell and mince them.

2. 2

   Boil in their liquor with cider or vinegar, skim carefully, then simmer for three minutes.

3. 3

   Strain through a sieve, return liquor to pan with cayenne, salt, mace, and sherry.

4. 4

   Boil for fifteen minutes, cool in a basin, bottle when cold, cork and seal tightly.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Cockle Catsup. — Scald a quart of cockles, shell i 114 PICKLES AND PRESERVES. and mince them ; then boil them up in their own liquor, and a teacupful of cider, or white wine vinegar ; skim very carefully, then let them simmer for three minutes longer, when you strain them through a hair sieve, and return the liquor thus ob- tained to the pan with a teaspoonful each of cayenne, salt, and mace, and a gill of sherry. Boil this altogether for fifteen minutes, then let it cool in a basin, and bottle off when quite cold, corking and sealing it closely. Cucumber Catsup. — Choose large ripe cucumbers, peel, then remove the seeds and grate the flesh ; for every pint of this puree take half a pint of cider or white wine vinegar, quarter-teaspoonful of cayenne, one teaspoonful of salt

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