Mushroom Catsup

Ingredients

• the larger kind known as umbrellas or 'flaps'
• sprinkling each layer with salt
• add to it pepper
• allspice
• one or more cloves according to quantity
• bottle and cork

Method

1. 1

   Wash and cut mushrooms into pieces, layer in a jar with salt for 24 hours.

2. 2

   Press out juice, bottle, and repeat for a total of three times.

3. 3

   Mix all extracted juice, add spices, boil, skim, and bottle when cool with cloves and a peppercorn.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 112. The excerpt below is the record exactly as published.

MUSHROOM CATSUP. Use the larger kind known as umbrellas or “flaps.” They must be very fresh and not gathered in very wet weather, or the catsup will be less 170 SAUCES AND DRESSINGS — CATSUPS. apt to keep. Wash and cut them in two to four pieces, and place them in a wide, flat jar or crock in layers, sprinkling each layer with salt, and let them stand for twenty-four hours; take them out and press out the juice, when bottle and cork; put the mushrooms back again, and in another twenty-four hours press them again; bottle and cork; repeat this for the third time, and then mix together all the juice extracted; add to it pepper, allspice, one or more cloves according to quantity

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