Lemon Catsup

Name: Lemon Catsup
Yield: 1 servings
Ingredients: one tablespoon grated horseradish; the grated rind of four lemons; one teaspoon of salt; a dessertspoon each of white mustard seed; a dessertspoon each of celery seed; a dash of red pepper; four cloves; a few blades of mace

From Fruit recipes, 1907

Serves 1

Serve with fish.

Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 84. The excerpt below is the record exactly as published.

LEMON CATSUP Mix one tablespoon grated horseradish with the grated rind of four lemons. Add one teaspoon of salt, the juice of the lemons, a dessertspoon each of white mustard seed and celery seed, a few blades of mace, four cloves, and a dash of red pepper

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