Mushroom Catsup

Ingredients

• mushrooms
• salt
• one ounce of black pepper-corns
• half an ounce of allspice
• half an ounce of bruised ginger
• a little Cayenne
• eschalots
• mace

Method

1. 1

   Layer mushrooms with salt in a pan, let sit, mash, and cover for two days.

2. 2

   Add spices, boil in water, strain, and bottle.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 146. The excerpt below is the record exactly as published.

saltpetre about the size of a nut ; when boiling, pour it on the cabbage, and cover it closely, and when cold, tie two folds of paper over the jar. It ■will be ready for use in a few days> ITo. 700. — Cauliflowers. Cut the cauliflowers in small sprigs ; put them into ajar, and sprinkle them well mth salt ; pour sufficient boiling water over to cover them ; tie paper over and let them remain till the next day ; then drain them carefully, and spread them on a clean cloth ; cover them ivith another, and let them remain till the following day, when they 'will • be quite dry ; boil some good white vinegar, adding ■white pepper-corns, a little bruised ginger, scraped horse-radish, and a little mace ; put the cauli- flowers into a stone jar, and poiw the ■vinegar, boiling hot, upon them. No. 701. — Cucumbers. The cucumbers should be fresh gathered, and of the small long sort. Pour over them a strong brine of salt and water ; cover them closel)'', and let them remain twenty-four hours ; then stir them gently ; drain, and dry them in a cloth ; boil some good vinegar ivith sliced ginger. Cayenne-pods, and black pepper-corns ; when boiling, put in the cucumbers, cover, and let them boil quickly three minutes ; put them ■with the ■vine- gar into the jar, and cover them closely. The encumbers should be very crisp and green, when done in this way, but if not sufficiently green ■with once boUing, the vinegar should be boiled again the next day, and poured on them immediately. No. 702. — Cucumber Mangoes. Lay the cucumbers in strong brine, and let them remain two days ; then wipe them dry ; cut open one side, and take out ' the seeds with a scoop ; in each cucumber put a clove of garlic, three esehalots, a small onion, a clove, a little sliced ginger. 258 VEGETAIUAN COOKERY. Oayenne-pods, and black pepper-corns, and fill them up with mustard-seed, and scraped horse-radish ; stitch up the opening, and put the mangoes close together in a broad jar, and pour over sufiScient boiling vinegar to cover them. The vinegar should be boiled every day till the mangoes are green. The large green cucumbers are the best. No. 703. — Indian Pickle. Divide some cauliflowers into pieces, adding some slices of the stalks, also carrots, onions, turnips, cucumbers, and two white cabbages, all cut in slices. Boil a strong brine ; simmer the vegetables in it for two minutes ; drain, and let them dry over a stove, or before the tire, till they are shrivelled, and then put them into a jar. Set four quarts of vinegar on the fire, adding two ounces of flour of mustard, two ounces of ginger, four ounces of black pepper-corns, half an ounce of cloves, some scraped hoi'se-radish, a few eschalots, and a few Cayenne pepper-pods ; boil the whole, and pour it immediately on the pickle ; when quite cold, cover, and tie it closely, and if requisite, add more vinegar. It will be ready for use in about a month. No. 704. — Lemons. Grate off the yellow rind of small lemons ; put them in a broad earthen jar, covering them entirely with salt ; let them remain a fortnight; then scald them three times with salt and water, letting them remain till cold each time ; then put them in ajar, and boil as much vinegar as will cover them, adding white pepper-corns, sliced ginger, and mace, and cover them in the usual way. Care should be taken to keep them well covered with vinegar. No. 705. — Mushrooms. Use only the buttons ; rub them with a bit of flannel and salt ; put them into a pan, and sprinkle them with salt, adding white pepper and a little mace ; as the liquor comes out, shake VliGETAKIAN COOKERY. 257 them over a gentle fire till nearly dried up, keeping the pan uncovered ; then add sufficient vinegar to cover the mushrooms, and when thoroughly hot, but not boiling, put them into small 'ai's or bottles. No. 706. — Mushrooms Take any quantity of button mushrooms ; wipe them with flannel and salt, putting them into water as they are done; then wash them, and put them into a clean brass or block-tin pan, adding salt ; set them over a slow fire for ten or fifteen minutes ; drain them in a sieve, and spread them on a cloth till cold ; then put them in bottles, with the cold liquid previously drained from them ; cork the bottles, and either cement them, or use Betts’s capsules. No. 707. — Onions. Peel some small onions, and put them as they are done, into a jar of strong salt and water ; cover them, and change the brine once each day for three successive days ; then set them over the fire in milk and water, till near boiling ; drain, and lay them between two clean cloths ; when dry, put them in jars or bottles ; boil some distilled vinegar, adding salt, white pepper, mace, and one or two bay leaves, and when cold, pour it on the onions. They will not look white with any other vinegar. No. 708. — Walnuts. Boil some strong salt and water ; skim it well ; pour it over the walnuts, and let them remain six days ; make a strong brine ; ^drain, and put them into it, and let them remain a week; then drain, and dry them with a cloth; poiu over them, when quite hot, as much good vinegar, boiled with mace, all- spice, bruised vinegar, scraped horse-radish, and black pepper- corns, as ivill cover them ; a little garlic and mustard seed may be added, and when cold, cover, and tie them closely. They will be ready in six months. Walnuts are more liable to become black and soft when they have been steeped in brine, but are sooner ready for use. They should be gathered before the shells become hard. 8 258 A'EGETARtAX COOKERY. No. 709. — Musiiiioom Catsup. Take care to have the mushrooms fresh gathered and full grown ; put a layer at the bottom of a rather deep earthen pan ; sprinkle them with salt ; then add another layer of mushrooms and salt alternately ; let them remain four or five hours ; then mash them well ; let them remain covered, in a cool place, two days, stirring them well each day ; then put them into a stone jar, with one ounce of black pepper-corns, half an ounce of allspice, half an ounce of bruised ginger, a little Cayenne

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