Mushroom Catsup

Ingredients

• one ounce of pepper corns
• one-fourth ounce whole ajlspice
• one-half ounce sliced ginger root
• one dozen whole cloves
• three blades of mace

Method

1. 1

   Layer mushrooms with salt in an earthen dish, cover with a towel, and let stand for 24 hours.

2. 2

   Mash and strain through a coarse bag.

3. 3

   To every quart of liquid, add the spices and boil slowly for 30 minutes, then cool and strain through flannel.

4. 4

   Bottle tightly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 136. The excerpt below is the record exactly as published.

Mushroom Catsup. — The mushrooms should be freshly gathered; care- ■•fully examined to see that they harbor no insects, and wiped, but not washed. Put a layer of mushrooms in the bottom of an earthen tkh, and sprinkle well with salt; then another layer and more salt, continuing until all are used. Cover with a folded towel, and stand in a cool place for S4 hours; then mash and strain through a coarse bag. If put in a warm place the juice will ferment. To every quart of liquid add one ounce of- pepper corns, and boil slowly in a porcelain -lined kettle for 30 minutes; then add one-fourth ounce whole ajlspice, one-half ounce sliced ginger root, one dozen whole cloves and three blades of mace

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