Mushroom Ketchup

Ingredients

• 2 gallons of mushrooms
• ½ lb. salt
• a small saltspoonful of cayenne
• a teaspoonful of allspice
• a teaspoonful of ginger
• 2 blades of powdered mace

Method

1. 1

   Select some freshly gathered mushrooms.

2. 2

   Lay in an earthenware pan in layers, first a layer of mushrooms and then one of salt, and so on until all are used.

3. 3

   Allow them to stand for five or six hours.

4. 4

   Then break to pieces with the hand, place in the refrigerator for three days, stirring or mashing them occasionally.

5. 5

   Extract as much juice as possible, measure the liquor without straining, adding to each quart the above mentioned spices.

6. 6

   Pour into a stone jar, exclude the air; place the jar in a saucepan of boiling water and allow to boil three hours.

7. 7

   When this is done pour the contents of the jar into a stewpan and allow it to simmer gently for half an hour.

8. 8

   Pour into a vessel, place in refrigerator till the next day.

9. 9

   Pour off into another vessel and strain.

10. 10

    Have ready some clean dry bottles; pour into the bottles, taking care not to squeeze the mushrooms, and allow the sediment to remain at the bottom of the vessel.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 73. The excerpt below is the record exactly as published.

Mushroom Ketchup—Ingredients—To 2 gallons of mush- - rooms, % lb. salt; to every quart of mushroom liquor, allow a small saltspoonful of cayenne, a teaspoonful of allspice, a teaspoon- ful of ginger, 2 blades of powdered mace

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