Pontac Catsup for Fish
From Modern cookery, in all its branches, 1884
Serves 5
Store with spices in the bottle.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 155. The excerpt below is the record exactly as published.
PONTAC CATSUP FOR FISII. On one pint of ripe elderberries stripped from the stalks, pour three quarters of a pint of boiling vinegar, and let it stand in a cool oven all night ; the next day strain off the liquid without pressure, CHAP. VII.] store sauces, 151 and boil it for five minutes with a half-teaspoonful of salt, a small race of ginger, a blade of mace, forty corns of pepper, twelve cloves and four eschalots
Cook this with the app: pantry check, scaling, and the assistant.