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Fine Mushroom Catsup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fine Mushroom Catsup

Ingredients

Directions

  1. Collect mushrooms on a dry day.

  2. Cut off the stems where dirt adheres and discard them.

  3. Remove any worm-eaten or decayed mushrooms.

  4. Chop the mushrooms finely.

  5. Mix with salt and spices to preserve.

  6. Store in a sealed container for up to a year.

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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