Elderberry Ketchup for Fish Sauce
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for one pint and a half of ketchup.
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 502. The excerpt below is the record exactly as published.
Elderberry Ketchup, for Pish. Sauce. — Pick a pint of ripe elderberries from the stalks, and put them into an earthen jar. Pour over them a pint of boiling vinegar, and let them remain in a cool oven all night. Strain the liquor from the berries without squeezing them, and put it into a saucepan with an oimce of shallots, a blade of mace, an inch of whole ginger, a tea-spoonful of cloves, and a tea- spoonful of peppercorns
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