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Sauce

Mushroom Catsup

A mushroom-based sauce made by boiling and reducing mushrooms with salt and cloves.

From an old cookbook · modernised transcription
By Mary Randolph · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Mushroom Catsup

Ingredients

Directions

Prepare the mushrooms

  1. Take the flaps of the proper mushrooms from the stems.

  2. Wash them.

  3. Add some salt and crush them.

  4. Boil them for some time.

  5. Strain them through a cloth.

Reduce and bottle

  1. Put them on the fire again with salt to your taste, a few cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck of mushrooms.

  2. Boil it until it is reduced to less than half the original quantity.

  3. Bottle and cork it well.

Nutrition, whole recipe (rough)

7Calories
0 gProtein
0 gFat
1 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Clove1 tsp ground (2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Mushrooms (in the method)
Form the bulk of the ketchup and supply its savoury, earthy flavour once reduced.
Cloves
Add a warm, aromatic spice flavour that preserves and deepens the ketchup.

The step that matters

Boil until reduced by more than half. Long boiling evaporates water and concentrates the mushroom flavour and body, which helps the ketchup keep once bottled. Stopping early leaves it thin and more perishable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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