Compound, or Cook’s Catsup

Name: Compound, or Cook’s Catsup
Yield: 2 servings
Ingredients: a pint and a half of mushroom catsup; an ounce of small eschalots; half a pint of walnut catsup; a wineglassful of cayenne vinegar

From Modern cookery, in all its branches, 1884

Serves 2

Best with double mushroom catsup.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 153. The excerpt below is the record exactly as published.

COMPOUND, OR cook’s CATSUP. Take a pint and a half of mushroom catsup when it is first made, and ready boiled (the double is best for the purpose), simmer in it foi five minutes an ounce of small eschalots nicely peeled ; add to these half a pint of walnut catsup, and a wineglassful of cayenne vinegar

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