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x.elle.x

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I still haven't given up on mushroom catsup... does this recipe sound
like it would be similar to what you buy over there?

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
http://www.foodreference.com/html/catsup-mush-12807.html

MUSHROOM CATSUP


Gather fresh mushrooms and put alternate layers of salt and mushrooms
in a jar and let them stand 24 hours. Stir them up and let them stand
2 days. Strain and put on the stove and let it boil.

To 1 quart of liquor add:

1 ounce allspice,

1 ounce ginger,

2 teaspoons cayenne pepper,

1 teaspoon mace,

1 teaspoon cloves.


Boil till thick.

While catsup is hot, bottle and seal. Nice for soups.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 01 Apr 2011 18:34:22 -0400, "Jean B." wrote:


Thanks, I appreciate that! Where did you buy it?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 2 Apr 2011 09:02:51 +0200, "Giusi" wrote:


Yours survived? Lucky you! Mine didn't, but I did see it was very
thin. Since you got a chance to taste it, was the flavor anything
like that recipe might make? I'm suspicious of the spices. It seems
too "sweet". I'm also suspicious of the salt, wondering how salty the
end product would taste.

I don't know how anyone can take mushroom pot liquor and boil 'til
thick. That would be like boiling water till thick. The recipe was
written in 1904, so I assumed the directions weren't as clear as they
should be. I imagine, they want you to reduce the liquid and
concentrate flavor... how much you'd boil it down, I don't know.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 2 Apr 2011 18:55:15 +0200, "Giusi" wrote:


Aha! Thanks. I wasn't sure how much I'd want to use at a time.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 2 Apr 2011 19:15:43 +0100, "Ophelia"
wrote:


Yes, I did O, and thank you again for making the attempt! I was very
disappointed that I wasn't able to try it. Is the commercial version
as salty as I think this home made one will be?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:
At a British store near here. Okay, here you go:

Mushroom Ketchup... Original Recipes by Geo Watkins. Estab.
1830. Meeting House. G. Costa & Co. Ltd., Aylesford, Kent ME20 7NA

Ingredients: water, salt, hydrolysed vegetable protein, mushroom
powder, acetic acid, spices, malt extract.

As I was typing this, I was thinking this could NOT be the
original recipe. First, hydrolysed vegetable protein? Second, I
suspect that the acetic acid and malt extract might have been
subbed for malt vinegar? Does that make sense to others?


--
Jean B.
 
On Sun, 3 Apr 2011 10:12:21 +0100, "Ophelia"
wrote:


It's an American recipe from 1904, which I included in my OP. It
calls for layering slice mushrooms with salt. I have no idea how much
salt to use, so it'll probably be way too salty. Kinda like my first
attempt at making preserved lemons.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 3 Apr 2011 20:27:41 +0100, "Ophelia"
wrote:

Thanks, O. The one I posted looked like the second Mrs. B recipe with
an unspecified amount of salt and saying to "boil until thick"
whatever that means. I assume it means to reduce by some amount,
maybe half. Mrs. B's recipe is more detailed and I like it better,
thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Ophelia" wrote in message
news:[email protected]...
I have a hand-written recipe (the most beautiful copperplate) by my ex's
great, possibly great great grandmother. No quantities are given (except
for the mushrooms) and the liquor is boiled with mace, ginger, cloves,
mustard seed, whole pepper and a little mace. No salt or vinegar is added.
The final instruction: "After 3 months, boil it again and it will keep a
long time."

Graham
 
On Sun, 3 Apr 2011 16:52:24 -0600, "graham" wrote:


Q: How do you make the pot liquor if no salt is used?

TY

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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