PoulaC Ketchup

Ingredients

• a quart of ripe elderberries
• a pint and a half of boiling vinegar
• an inch of whole ginger
• two blades of mace
• a tea-spoonful of peppercorns
• a tea-spoonful of salt
• half a tea-spoonful of cloves
• eight shallots
• half a pound of boned anchovies

Method

1. 1

   Stripped elderberries are placed in a jar, covered with boiling vinegar, and left in a cool oven overnight.

2. 2

   Strain without squeezing, boil with spices for 5-6 minutes, then cool and bottle securely.

3. 3

   Optionally add anchovies.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1349. The excerpt below is the record exactly as published.

PoulaC Ketch.up. — Take a quart of ripe \ elderberries, measui-ed after they have been POU (641) POTJ stripped from the stalks. Put them into a deep jar, and pour over them a pint and a half of hoiling vinegar. Place the jar in a cool oven overnight. Next day strain the liquid without squeezing the fruit, and put it into a saucepan with an inch of whole ginger, two blades of mace, a tea-spoonful of peppercorns, a tea-spoonful of salt, half a tea-spoonful of cloves, and eight shallots. Boil all together for five or six minutes, then pour the ketchup out, and when cold, put it with the spice into small bottles, which must be corked and sealed securely. If Uked, half a pound of boned an- chovie

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