Mushroom Catsup

Ingredients

• one ounce of peppercorns
• one ounce of whole cloves
• one ounce of allspice
• half an ounce of ginger-root
• one blade of mace

Method

1. 1

   Wipe, but do not wash, freshly gathered mushrooms; put in layers in an earthen dish, sprinkling each layer with salt.

2. 2

   Cover with a damp cloth, let stand in a warm place for thirty-six hours, then mash and strain.

3. 3

   To each quart of juice, add peppercorns.

4. 4

   Boil for thirty minutes.

5. 5

   Add cloves, allspice, ginger-root, and mace.

6. 6

   Simmer for fifteen minutes.

7. 7

   When cold, strain and bottle.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 202. The excerpt below is the record exactly as published.

MUSHROOM CATSUP Wipe, but do not wash, freshly gathered mushrooms; put in layers in an earthen dish, sprinkling each layer with salt. Cover with a damp cloth of several thicknesses, let stand in a warm place thirty-six hours, then mash and strain. To each quart of juice add one ounce of peppercorns. Boil thirty minutes. Add one ounce each of whole cloves and allspice, half an ounce of ginger-root, and one blade of mace

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