Mushroom Ketchup

Ingredients

• a peck of mushrooms
• three-quarters of a pound of salt
• a quarter of a tea-spoonful of mace
• the same quantity of powdered ginger
• half the quantity of cayenne
• a dessert-spoonful of brandy

Method

1. 1

   Mix mushrooms with salt and let stand for three days, turning occasionally.

2. 2

   Drain the liquor, simmer for half an hour, and strain.

3. 3

   Add spices and simmer again.

4. 4

   Cool, bottle with brandy, and seal.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 271. The excerpt below is the record exactly as published.

Mushroom Ketchup. — Choose mushrooms that are large, fully ripe, perfectly fresh, and gathered in dry weather. If they are taken in wet weather or soon after rain the ketchup will not keep. Cut o±f the ends of the stalks, look the mushrooms over, and throw aside any that are worm-eaten or decayed. Break the mushrooms into small pieces, put them into an earthen pan, and mix them well with salt, in the proportion of three-quarters of a pound of salt to a peck of A YEARS COOKERY. 343 mushrooms. Let them stand for three days, and turn them over every now and then with a wooden spoon. Drain the liquor from them without pressure, put the juice into a very clean stewpan, and let it simmer for half an hour. Pour it out and leave it till next day; strain it again, and with every pint of the liquor add a quarter of a tea-spoonful of mace, the same quantity of powdered ginger, and half the quantity of cayenne. Simmer half an hour longer. Let the ketchup stand till quite cold, pour it off free from sediment, put the clear liquor into perfectly dry, but cold, quart bottles, and put a dessert-spoonful of brandy

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