Lemon Ketchup

Ingredients

• One dozen lemons
• ½ a breakfast cupful of white mustard seed
• 1 eggcupful of turmeric
• 1 eggcupful of white pepper
• ½ an eggcupful of cloves
• ½ an eggcupful of mace
• ½ a small teacupful of white sugar
• 1 saltspoonful of cayenne
• ¼ a small teacupful of horse radish
• 1½ a small teacupful of salt
• 4 shallots

Method

1. 1

   Finely grate the rind of lemons, pound the spices in a mortar, grate the horse radish.

2. 2

   Thoroughly blend these ingredients, then sprinkle the salt over all, extract the juice from the lemons and add to the mixture.

3. 3

   Allow to stand in a cool place for three or four hours.

4. 4

   Boil in an enamelled kettle thirty minutes, pour into a stone jar, cover tightly.

5. 5

   Stir every day for fourteen days, then strain, bottle and seal.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 73. The excerpt below is the record exactly as published.

Lemon Ketchup —Ingredients—One dozen lemons, % a break- fast cupful of white mustard seed, 1 eggcupful of turmeric and white pepper, % an eggcupful of cloves and mace, % a swa// teacupful of white sugar, 1 saltspoonful of cayenne, 14 a small teacupful of horse radish, 1% a small teacupful of salt, 4 shallots

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