Mushroom Ketchup, Common
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient to make one pint of ketchup.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 950. The excerpt below is the record exactly as published.
hi-ee- quarters of a pint of mushroom ketchup, and simmer gently for five or six minutes; then add one table- spoonful of chiUi vinegar, and a quarter of a pint of walnut pickle. Boil for ten minutes, and when cold pour the ketchup into small bottles, cork securely, and store in a cool, diy place. Sufficient to make one pint of ketchup. Mushroom Ketchup, Common
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