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Mushroom Catsup

A mushroom-based condiment made by boiling mushrooms with salt, spices, and the resulting liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Allspice and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,620 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Mushroom Catsup

Oven, in the book's wordsA very cool oven

Ingredients

Directions

Salt the mushrooms

  1. Break the mushrooms into a deep earthen pan.

  2. Strew the salt among the mushrooms and cover with a cloth or paper.

  3. Place in a cool oven overnight.

Extract and boil the liquid

  1. The next day, strain off the liquid and measure it.

  2. Boil the liquid for 15 minutes.

  3. For each quart of liquid, add black pepper, allspice, ginger, and mace.

  4. Boil the mixture for an additional 20 minutes.

Bottle the ketchup

  1. Once thoroughly cold, bottle the catsup and cork well.

  2. Seal the necks of the bottles with melted bottle-cement or wax to keep air out.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Allspice + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + macetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Provide the savory base, releasing their liquid under salt to become the ketchup.
Black pepper
Adds sharp, pungent bite that balances the savory mushroom flavor.
Allspice
Adds warm, clove-like aromatic notes to the liquid.
Ginger
Adds warm, spicy aroma and a slight sharpness.
Mace
Adds warm, nutmeg-like aroma to the spiced liquid.

The step that matters

Bottle only once thoroughly cold. Bottling warm liquid can trap steam and build pressure, and condensation can dilute the ketchup. Cooling fully first keeps the sealed bottles stable and the flavor concentrated.

Swap the mace

How well each one fits the dish's main ingredients (mushroom, pepper, allspice, ginger):

  1. Clovefits better
  2. Thymefits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against mushroom, pepper, allspice, ginger. Candidates are from the same food group and used in at least 100 recipes.

“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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