Mushroom Catsup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
catsup base
spices for boiling
bottling
re-boiling
Instructions (5)
  1. Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for three days.
  2. Then let them stand for twelve, till there is a thick scum over.
  3. Strain, and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustardseed.
  4. When cold, bottle it, and tie a bladder over the cork.
  5. In three months boil it again with some fresh spice, and it will then keep a twelvemonth.
Original Text
Mushroom Catsup. Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for three days. Then let them stand for twelve, till there is a thick scum over. Strain, and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustardseed. When cold, bottle it, and tie a bladder over the cork. In three months boil it again with some fresh spice, and it will then keep a twelvemonth.
Notes
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