Mushroom Catsup
From The spirit of cookery, 1895
Also known as Ketchuj or Ketchop.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 168. The excerpt below is the record exactly as published.
Mushroom Catsup, Ketchuj}, or Ketchop, is the juice of mushrooms which exudes when they are kept salt
Cook this with the app: pantry check, scaling, and the assistant.