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Sauce

Tontac Catsup for Fisii

A catsup made from elderberries and vinegar for fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Tontac Catsup for Fisii

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 the next day.

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
Provide the fruit flavour and colour that give the ketchup its character.
Vinegar
Acts as the preserving and acidic base that extracts flavour from the berries.

The step that matters

Strain without pressure the next day. Pressing the berries forces solids and pulp through the strainer, which makes the liquid cloudy. Letting it drip on its own gives a clearer ketchup.

“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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