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Catsup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Catsup

Ingredients

Directions

  1. Collect mushrooms on a dry day. Discard stalk-ends and any worm-eaten or decayed parts.

  2. Slice the mushrooms and place them in a clean, dry container.

  3. Sprinkle a smaller amount of coarse sea salt than usual over the mushrooms.

  4. Mix well and let the mushrooms sit to draw out their juice.

  5. Store the mixture in clean bottles for preservation.

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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