Lemon Catsup

Ingredients

• One doz. lemons
• 1/2 breakfast cupful white mustard seed
• 1 eggcupful turmeric
• 1/2 eggcupful white pepper
• 1/2 eggcupful cloves
• 1/2 eggcupful mace
• 1/2 a small teacupful white sugar
• 1 saltspoonful cayenne
• 1/2 a small teacupful horseradish
• 1/2 a small teacupful salt
• 4 shallots

Method

1. 1

   Finely grate the rind of lemons, pound the spices, and grate the horseradish.

2. 2

   Blend these ingredients, sprinkle salt over all, extract lemon juice and add.

3. 3

   Allow to stand for 3-4 hours, boil for 30 minutes, pour into a stone jar, cover tightly, stir daily for 14 days, then strain, bottle, and seal.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 64. The excerpt below is the record exactly as published.

Lemon Catsup — One doz. lemons, % break- fast cupful white niustard seed, 1 e^gcupful turmeric and white pepper, Yi eggcupful cloves and mace, 3^ a small teacupful white sugar, 1 saltspoonful cayenne, 3^ a small teacupful horse- radish, 3^ a small teacupful salt, 4 shallots

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