Lemon Catsup

Name: Lemon Catsup
Ingredients: 1 tablespoonful grated horseradish; the grated rind of 4 lemons; a teaspoonful salt; the juice of the lemons; a dessertspoonful each of white mustard seed; and celery seed; a fe^- blades of mace; fur cloves; and a dash of red pepper

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 15. The excerpt below is the record exactly as published.

LEMON CATSUP. Mix 1 tablespoonful grated horseradish with the grated rind of 4 lemons. Add a teaspoonful salt, the juice of the lemons, a dessertspoon- ful each of white mustard seed and celery seed, a fe^- blades of mace, fur cloves and a dash of red pepper

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