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Sauce

Pont Ac Catsup for Fish

A sauce made by steeping elderberries in boiling vinegar overnight.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pont Ac Catsup for Fish

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

  1. Pour boiling vinegar over elderberries.

  2. Let it stand in a cool oven (300°F / 150°C) overnight.

  3. Strain off the liquid without pressure.

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

Elderberries
Provides the main fruit flavour and deep colour of the catsup.
Vinegar
Adds acidity and sharpness, and helps draw flavour out of the berries.

The step that matters

Strain off the liquid without pressure. Pressing the berries pushes solids and pulp through the strainer, which clouds the liquid. Letting it drip on its own gives a clearer, smoother catsup.

“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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