Mushroom Catsup
From The Portland Woman's Exchange Cook Book, 1913
Serves 16
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 82. The excerpt below is the record exactly as published.
Mushroom Catsup. Wipe freshly gathered mushrooms, put in layers in earthen vessel, sprinkling salt between each layer. Cover with damp cloth and stand in warm place 36 hours; then wash and strain. To each quart of liquid add 1 ounce pepper corns, boil 30 minutes, then add 1 ounce each whole cloves and allspice, |/2 ounce ginger root, 1 blade mace
Cook this with the app: pantry check, scaling, and the assistant.