Mushroom Catsup

Ingredients

• 1 peck of full-grown mushrooms
• Ys pound salt
• Y^ ounce of Cayenne pep-
• Yt ounce of allspice
• Yg ounce ginger
• Ys teaspoonful mace
• 1 tablespoonful brandy

Method

1. 1

   Clean mushrooms and layer with salt in a stone jar.

2. 2

   Let stand for 3 hours, then break up and place in a cool place for 3 days, stirring occasionally.

3. 3

   Measure the liquor and add spices.

4. 4

   Boil in a stone jar for 3 hours, then strain and add brandy before bottling.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 342. The excerpt below is the record exactly as published.

Mushroom Catsup. — Clean 1 peck of full-grown mushrooms, put them in a stone jar with Ys pound salt sprinkled between them. Let stand for 3 hours, then break up with the hand, and put in a cool place for 3 days, stirring occasionally, washing well, to extract as much juice as possible. Then measure the quantity of liquor without straining and add to each quart y^ ounce of Cayenne pep- per, Yt ounce of allspice, Yg ounce ginger, Ys teaspoonful mace. Put all in a stone jar, cover closely, set it in a kettle of boiling water, place over the fire, and boil 3 hours. Pour the liquor into a clean saucepan, boil slowly 20 minutes more, then into a jar, and let stand till next day. Strain through a fine cloth, add to each pint of catsup 1 tablespoonful brandy

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