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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; avoid those gathered after rain.

  2. Cut off the stalk ends and discard any worm-eaten or decayed parts.

  3. Slice the mushrooms into small pieces.

  4. Mix the mushrooms with a smaller amount of coarse sea salt than usual to draw out the juice.

  5. Ensure all utensils and bottles are clean and dry before use.

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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