Mushroom Catsup

Ingredients

• two gallons mushrooms
• three-fourths of a pound salt
• quarter of an ounce ginger
• quarter of an ounce black pepper
• a pinch of mace

Method

1. 1

   Prepare mushrooms without washing.

2. 2

   Layer with salt in a jar, stir for two days.

3. 3

   Cover and heat in a cool oven or boiling water for three hours.

4. 4

   Strain and boil the liquid with spices, then bottle.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 405. The excerpt below is the record exactly as published.

Mushroom Catsup. — Mushroom catsup : large muehroom flaps, fully ripe, fresh, and perfectly dry — that is gatnered during dry weather. If this point is not attended to the catsup will not keep. Do not wash or skin the mushro,oni8, but carefully remove any decayed, dirty or worm-eaten portions ; cut off about half an inch from the end of the stems, then break the rest into small pieces, put them into an earthen jar, and allow three- fourths of a pound salt for two gallons mushrooms, placing in al- ternate layers, scattering the larger portion on top. Let remain all night, next day stir gently with a wooden t^poon, and repeat this three times a day for two days. At the end of that time closely cover the jar and set in cool oven an hour or in saucepan boiling water and let boil three hours ; then strain the liquid which flows from the mushrooms through a coarse cloth, and boil twelve min- utes. Do not squeeze the mushrooms. To every quart of the liquid put a quarter of an ounce each ginger and black pepper,and apinch of mace

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