Mushroom Ketchup (another way)

Ingredients

• two gallons of mushrooms
• three-quarters of a pound of salt
• each quart of the liquid
• equal quantities of ginger
• one and a half ounces of black peppercorns
• two small blades of mace
• five or six cloves

Method

1. 1

   Let mushrooms stand for twelve hours, warm over fire to extract juice.

2. 2

   Strain, boil and skim the liquor, adding spices.

3. 3

   Boil for five minutes without spice, fifteen minutes with.

4. 4

   Use juice for flavoring.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 949. The excerpt below is the record exactly as published.

three-quarters of a pound of salt amongst two gallons of mushrooms, scatteiing the larger portion over the top. Let them remain all night, and the next day stir them gentlj' with a wooden spoon, and repeat this three times a day for two days. At the end of that time put the jar into a cool oven for half an hour, then strain the liquid which flows from them through a coarse cloth, and let it boil for a quarter of an hour. Do not squeeze the mush- rooms. To evciy quart of the liquid put a quarter of an ounce each of Jamaica pepper and black pepper, and a drachm of mace. Boil again until the quantity is reduced one-half. Pour it out, and let it stand until cool, then put it into perfectly dry bottles, being ca,reful to leave the sediment, which will have settled at the bottom, undisturbed. Eesin the corks, or tie bladder over them, and keep in a cool, dry place. The liquid will have a better appearance if it is strained through a tamis after being poured from the sediment. If liked, two or three drops of brandy may be put into each pint of ketchup. It is well to use small bottles, so that the liquid may not bo long kept after it has been exposed to the air. Probable cost of mush- rooms, variable. Mushroom Ketchup (another way). — Proceed as before directed, but let the mush- rooms stand twelve hours only, warming them over the fire to extract the juice. Strain the whole through a sieve, and boil and skim the liquor, adding to each quart, when clear, equal quantities of ginger, black peppercorns, and allspice, about one and a haK ounces in all, two small blades of mace, and five or six cloves

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