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Wolfram Ketchup

Name: Wolfram Ketchup
Yield: 20 servings
Ingredients: two gallons of very stale ale; a pound and a half of anchovies; half an ounce of mace; the same quantity of cloves; a quarter of an ounce of allspice; the same quantity of long pepper; four chillies; half a dozen lumps of ginger; a pound of shallots; six lumps of sugar; two quarts and a half of large mushrooms

From Cassell's dictionary of cookery, 1892

Serves 20

This ketchup will keep good for more than twenty years.

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 2325. The excerpt below is the record exactly as published.

Wolfram Ketchup.— Into two gallons of very stale ale — the stronger the better — put a pound and a half of anchovies washed and cleansed from the entrails, half an ounce of mace, the same quantity of cloves, a quarter of an ounce of allspice, the same quantity of long pepper, four chillies, half a dozen lumps of ginger, a pound of shallots, six lumps of sugar, and two quarts and a haK of large mushrooms

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