Mushroom Ketchup

Ingredients

• the largest broad mushrooms
• strew salt over
• Jamaica and black pepper
• Jamaica and black pepper
• mace
• ginger
• a clove or two
• some mustard seed

Method

1. 1

   Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and strew them now and then for 3 days.

2. 2

   Then let them stand for 12, till there is a thick scum over; strain, and boil the liquor with Jamaica and black pepper, mace, ginger, a clove or two, and some mustard seed.

3. 3

   When cold, bottle it, and tie a bladder over the cork; in 3 months boil it again with some fresh spice, and it will then keep a twelvemonth.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 334. The excerpt below is the record exactly as published.

MUSHROOM KETCHUP.— Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and strew them now and then for 3 days. Then let them stand for 12, till there is a thick scum over ; strain, and boil the liquor with Jamaica and black pepper, mace, ginger, a clove or two, and some mustard seed

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