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Worcestershire Catsup
From The home cook book, 1905
Serves 16
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 203. The excerpt below is the record exactly as published.
WORCESTERSHIRE CATSUP Mix thoroughly half a gallon of vinegar, one ounce of cayenne, eight cloves of garlic, one dozen anchovies (mashed), one tablespoon of whole cloves, and two blades of mace. Let stand closely covered for eighteen hours. Strain, add two gills of walnut catsup and two tablespoons of prepared mustard
Cook this with the app: pantry check, scaling, and the assistant.