Mushroom Catsup
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 79. The excerpt below is the record exactly as published.
MUSHROOM CATSUP Gather fresh mushrooms and put alternate layers of salt and mushrooms in a jar and let them stand 24 hours. Stir them up and let them stand 2 days. Strain and put on the stove and let it boil. To 1 quart of liquor add 1 ounce allspice, 1 ounce ginger, 2 teaspoons cayenne pepper, 1 teaspoon mace, 1 teaspoon cloves
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