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Mushroom Catsup
From Temperance cook book, 1887
Serves 8
Bottles should be small as it spoils when exposed to air.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 32. The excerpt below is the record exactly as published.
MUSHROOM CATSUP. Two quarts of mushrooms, two tablespoonfuls of salt. Lay in an earthen dish, in alternate layers, the mushrooms and salt; let them lie six hours, then break into bits. Set in a cool place three days, stirring thoroughly every morning. Measure the juice when you have strained it, and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoonful of pounded mace, and teaspoonful of cayenne
Cook this with the app: pantry check, scaling, and the assistant.