Mushroom Catsup

Ingredients

• a peck of fresh mushrooms
• a tablespoonful of pepper corns
• a teaspoonful of allspice
• a dozen whole cloves
• three blades of mace
• a slice of ginger root

Method

1. 1

   Wipe mushrooms carefully, break into pieces, layer in a stone crock with salt.

2. 2

   Cover with a cloth and set in the kitchen for twenty-four hours.

3. 3

   Mash and strain through a coarse bag.

4. 4

   To every quart of mushroom liquor, add spices, set near the fire to boil slowly for one hour, let cool, strain, and bottle.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 51. The excerpt below is the record exactly as published.

MUSHROOM CATSUP. Take a peck of fresh mushrooms, wipe them carefully, but do not wash. Break into pieces, put a layer in the bottom of a stone crock, sprinkle with salt. Put in more mushrooms, and salt until all are in. Cover with a cloth, and set in the kitchen dwardsburg Silver Gloss STARCH = Wamutactured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Ont. 124 [Osage look round after a nice head of hair in the street, so rare has that beautiful ornament become at the present day. Why is this? It cer- tainly is not the fault of 7% LU BY’S Hoeitenceee which is an almost infallible remedy against prematurely gray hair, or bald heads, Sold by all Druggists. Only 50c, a Bottle. for twenty-four hours. Mash and strain through a coarse bag. To every quart of mushroom liquor add a tablespoonful of pepper corns, a teaspoonful of allspice, a dozen whole cloves, three blades of mace, and a slice of ginger root

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