Mushroom Ketchup
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
This Ketchup keeps well, but the flavour is better if made frequently.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 243. The excerpt below is the record exactly as published.
half an ounce of whole black pepper. Boil all together for half an hour. When it is quite cold strain it again, bottle it, cork it tightly, and wax the corks. Some people add a piece of ginger and half an ounce of allspice
Cook this with the app: pantry check, scaling, and the assistant.