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Mushroom Ketchup

A condiment made by extracting juice from mushrooms and boiling it.

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

Ingredients

Directions

Prepare

  1. Break the mushrooms into pieces.

  2. Place them in a jar and add enough salt to extract the juice.

  3. Cover the jar and set it by the fire for 24 hours.

  4. Strain off the juice into a stewpan.

Boil and bottle

  1. Boil the juice for 10 minutes.

  2. Pour the hot juice into bottles and cork them well.

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

What each ingredient does

Largest mushrooms
Provide the main body and flavour of the ketchup as their juices are drawn out.
Coarse sea salt
Draws juice out of the mushrooms and helps preserve the liquid.

The step that matters

Adding enough salt to extract the juice. Salt draws moisture out of the mushrooms through osmosis. If there is too little, the mushrooms will not release enough juice and the ketchup may spoil before it is properly preserved.

“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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