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Pontac Catsup for Fish

A fermented elderberry ketchup made with vinegar, spices, and ginger, intended for fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pontac Catsup for Fish

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Pour boiling vinegar over elderberries and let it stand in a cool oven overnight.

  2. Strain the liquid without pressure.

  3. Boil the strained liquid for 5 minutes with salt, ginger, mace, peppercorns, cloves, and shallots.

  4. Bottle the catsup with the spices when it is completely cool.

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. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Ginger + shallottop 7% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Ginger + macetop 11% of all pairs
    Smell alikelow
    Cooked together2,152 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Elderberries
Provide the main fruit flavour and the dark colour of the ketchup.
Vinegar
Acts as the liquid that extracts flavour from the fruit and gives the ketchup its sharp acidity.
Shallots
Add a mild savoury onion-like aroma to the liquid as it boils.

The step that matters

Let the strained liquid cool completely before bottling. Bottling the ketchup while it is still hot can trap heat and steam in the bottle, which may affect the sauce's texture and keeping quality. Waiting until it is fully cool keeps the spices and liquid stable in the bottle.

Swap the mace

How well each one fits the dish's main ingredients (vinegar, ginger, clove, shallot):

  1. Allspicefits better
  2. Cinnamonfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against vinegar, ginger, clove, shallot. 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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