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Mushroom Ketchup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mushroom Ketchup

Ingredients

Directions

  1. Layer mushrooms in a deep earthen pan, sprinkling each layer with coarse sea salt.

  2. Let them sit for 2-3 hours until the salt penetrates.

  3. Pound the mushrooms in a mortar or mash them with your hands.

  4. Let the mixture sit for 2 days, stirring and mashing daily.

  5. Pour into a stone jar.

Recipe from a historical cookbook (Internet Archive).

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.

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