Old English Recipe For Mushroom Catsup
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 8 ingredients
- an ounce of allspice
- a teaspoon of powdered mace
- Williams
- one-quarter pound of salt
- Two quarts mushrooms
- a teaspoon of cayenne
- Ginger
- Water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Two quarts mushrooms, one-quarter pound of salt, lay in an earthenware pan in alternate layers of mushrooms and salt, let them lay six hours then break into bits.
- Set in a cool place three days, stirring thoroughly every morning.
- Measure the juice when you have strained it and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoon of powdered mace, a teaspoon of cayenne.
- Put into a stone jar cover closely, set in a sauce pan of boiling water over the fire and boil five hours hard.
- Take it off and empty into a porcelain kettle and boil slowly half an hour longer.
- Let it stand all night in a cool place until settled and clear.
- Pour off carefully from the sediment and bottle, filling the bottle to the mouth.
- — Win.
- Kay, Williams, Ariz.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve
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Kettle