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Mashroom Ketchup

Ensure mushrooms are fresh and gathered in dry weather to prevent spoilage.

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

Ingredients

Directions

  1. Gather mushrooms in dry weather and ensure they are fresh and free from decay.

  2. Cut off the ends of the stalks and discard any worm-eaten or decayed mushrooms.

  3. Break the mushrooms into small pieces and place them in an earthen pan.

  4. Mix the mushrooms well with ¾ pound of salt.

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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