Ketchup (Mushroom)

Ingredients

• a number of mushrooms
• sprinkle with salt
• ginger, peppercorns, cloves, mustard-seed, and mace tied in a muslin bag

Method

1. 1

   Break up mushrooms, sprinkle with salt, and let them lie for several days, stirring well each day.

2. 2

   Let them stand another week without stirring until a thick scum rises to the top; strain the liquor, and boil it with the spices in a muslin bag.

3. 3

   When cold, bottle it, leaving the spice in, cork it tight, set it by for three months, then boil it up again, and when cold, bottle off and tie down.

As published

This recipe was extracted from Recipes for the million (1891), page 121. The excerpt below is the record exactly as published.

KETCHUP (MUSHROOM). — Break up small a number of mushrooms, put them into a pan, sprinkle with salt, and let them lie for several days, stirring them well each day ; then let them stand another week without stirring, until a thick scum rises to the top ; strain the liquor, and boil it with ginger, peppercorns, cloves, mustard-seed, and mace tied in a muslin bag

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