MUSHROOM CATCHUP

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for the mushrooms
for the liquor
Instructions (6)
  1. Take the full grown flaps of mushrooms, crush them with your hands, throw a handful of salt into every peck of mushrooms, and let them stand all night.
  2. Put them into stew-pans, and set them in a quick oven for twelve hours.
  3. Strain them through a hair sieve.
  4. To every gallon of liquor put of cloves, Jamaica, black pepper, and ginger, one ounce each, and half a pound of common salt.
  5. Set it on a slow fire, and let it boil till half the liquor is wasted away.
  6. Put it in a clean pot, when cold bottle it for use.
Original Text
To make MUSHROOM CATCHUP. TAKE the full grown flaps of mushrooms, crush them with your hands, throw a handful of salt into every peck of mushrooms, and let them stand all night; then put them into stew-pans, and set them in a quick oven for twelve hours, and strain them through a hair sieve; to every gallon of liquor put of cloves, Jamaica, black pepper, and ginger, one ounce each, and half a pound of common salt, set it on a slow fire, and let it boil till half the liquor is wasted away; then put it in a clean pot, when cold bottle it for use.
Notes
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