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/ca...ush-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.

sf wrote:
> 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/ca...ush-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.
>
>
I actually have some mushroom catsup at the other house, I'll try
to remember to check the details.

--
Jean B.

On Fri, 01 Apr 2011 18:34:22 -0400, "Jean B." > wrote:

> I actually have some mushroom catsup at the other house, I'll try
> to remember to check the details.

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

--

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

On 4/1/2011 6:34 PM, Jean B. wrote:
> sf wrote:
>> 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/ca...ush-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.
>>
>>
> I actually have some mushroom catsup at the other house, I'll try to
> remember to check the details.
>
You can buy the stuff at supermarkets in the UK. However, it is not
something I have ever missed. I think it's usually called "mushroom
ketchup".

--


James Silverton, Potomac

I'm "not"

sf wrote:
>
> 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/ca...ush-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.
>


It's very similar to Mrs Beeton's recipe. No idea how that compares to
the commercial product though.

"sf" > ha scritto nel messaggio
news
>
> I still haven't given up on mushroom catsup... does this recipe sound
> like it would be similar to what you buy over there?
> Boil till thick.

My mushroom catsup which O sent me from the UK is not thick at all.

On Sat, 2 Apr 2011 09:02:51 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio
> news
> >
> > I still haven't given up on mushroom catsup... does this recipe sound
> > like it would be similar to what you buy over there?
> > Boil till thick.
>
> My mushroom catsup which O sent me from the UK is not thick at all.
>

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.

"sf" > ha scritto nel messaggio
...
> On Sat, 2 Apr 2011 09:02:51 +0200, "Giusi" > wrote:
>
>>
>> "sf" > ha scritto nel messaggio
>> news
>> >
>> > I still haven't given up on mushroom catsup... does this recipe sound
>> > like it would be similar to what you buy over there?
>> > Boil till thick.
>>
>> My mushroom catsup which O sent me from the UK is not thick at all.
>>
>
> 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.

It's salty. I use it only in place of salt. As the the rest, I think I'd
give it a shot. It's a well established product.

On Sat, 2 Apr 2011 18:55:15 +0200, "Giusi" > wrote:

> It's salty. I use it only in place of salt. As the the rest, I think I'd
> give it a shot. It's a well established product.

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.

"Giusi" > wrote in message
...
>
> "sf" > ha scritto nel messaggio
> ...
>> On Sat, 2 Apr 2011 09:02:51 +0200, "Giusi" > wrote:
>>
>>>
>>> "sf" > ha scritto nel messaggio
>>> news >>> >
>>> > I still haven't given up on mushroom catsup... does this recipe sound
>>> > like it would be similar to what you buy over there?
>>> > Boil till thick.
>>>
>>> My mushroom catsup which O sent me from the UK is not thick at all.
>>>
>>
>> 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.
>
> It's salty. I use it only in place of salt. As the the rest, I think I'd
> give it a shot. It's a well established product.

The Mushroom Ketchup I sent to sf didn't surve the journey. When it
arrived, the bottle was broken, but I am sure she was able to see how thin
it was.
--
--

https://www.shop.helpforheroes.org.uk/

On Sat, 2 Apr 2011 19:15:43 +0100, "Ophelia" >
wrote:

> The Mushroom Ketchup I sent to sf didn't surve the journey. When it
> arrived, the bottle was broken, but I am sure she was able to see how thin
> it was.

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 in message
...
> On Sat, 2 Apr 2011 19:15:43 +0100, "Ophelia" >
> wrote:
>
>> The Mushroom Ketchup I sent to sf didn't surve the journey. When it
>> arrived, the bottle was broken, but I am sure she was able to see how
>> thin
>> it was.
>
> 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?

errrr since I don't know how salty yours will be......
What recipe are you using. If you are using the one out of Mrs Beeton it
should be ok.
--
--

https://www.shop.helpforheroes.org.uk/

sf wrote:
> On Fri, 01 Apr 2011 18:34:22 -0400, "Jean B." > wrote:
>
>> I actually have some mushroom catsup at the other house, I'll try
>> to remember to check the details.
>
> Thanks, I appreciate that! Where did you buy it?
>
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:

> errrr since I don't know how salty yours will be......
> What recipe are you using. If you are using the one out of Mrs Beeton it
> should be ok.

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.

"sf" > wrote in message
...
> On Sun, 3 Apr 2011 10:12:21 +0100, "Ophelia" >
> wrote:
>
>> errrr since I don't know how salty yours will be......
>> What recipe are you using. If you are using the one out of Mrs Beeton it
>> should be ok.
>
> 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.

Ahh didn't see your OP. Hmmm well have a wee look at Mrs Beeton

http://thefoody.com/mrsbpreserve/mketchup.html

and see how it shapes up.
--
--

https://www.shop.helpforheroes.org.uk/

"Jean B." > wrote in message
...
> sf wrote:
>> On Fri, 01 Apr 2011 18:34:22 -0400, "Jean B." > wrote:
>>
>>> I actually have some mushroom catsup at the other house, I'll try to
>>> remember to check the details.
>>
>> Thanks, I appreciate that! Where did you buy it?
>>
> 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?

See my post to sf with the original recipe. I have to say though that the
stuff you bought made by Geo Watkins is what I use
--
--

https://www.shop.helpforheroes.org.uk/

On Sun, 3 Apr 2011 20:27:41 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 3 Apr 2011 10:12:21 +0100, "Ophelia" >
> > wrote:
> >
> >> errrr since I don't know how salty yours will be......
> >> What recipe are you using. If you are using the one out of Mrs Beeton it
> >> should be ok.
> >
> > 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.
>
> Ahh didn't see your OP. Hmmm well have a wee look at Mrs Beeton
>
> http://thefoody.com/mrsbpreserve/mketchup.html
>
> and see how it shapes up.
> --
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
...
>
>
> "Jean B." > wrote in message
> ...
>> sf wrote:
>>> On Fri, 01 Apr 2011 18:34:22 -0400, "Jean B." > wrote:
>>>
>>>> I actually have some mushroom catsup at the other house, I'll try to
>>>> remember to check the details.
>>>
>>> Thanks, I appreciate that! Where did you buy it?
>>>
>> 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?
>
> See my post to sf with the original recipe. I have to say though that
> the stuff you bought made by Geo Watkins is what I use
> --
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:

> 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."

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.

"sf" > wrote in message
...
> On Sun, 3 Apr 2011 16:52:24 -0600, "graham" > wrote:
>
>> 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."
>
> Q: How do you make the pot liquor if no salt is used?
>
Sorry! Just checked again and salt is added at the beginning with the
mushrooms. But no quantity is mentioned.

On Sun, 3 Apr 2011 17:41:34 -0600, "graham" > wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 3 Apr 2011 16:52:24 -0600, "graham" > wrote:
> >
> >> 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."
> >
> > Q: How do you make the pot liquor if no salt is used?
> >
> Sorry! Just checked again and salt is added at the beginning with the
> mushrooms. But no quantity is mentioned.
>
OK, thanks.

--

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

"graham" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Jean B." > wrote in message
>> ...
>>> sf wrote:
>>>> On Fri, 01 Apr 2011 18:34:22 -0400, "Jean B." > wrote:
>>>>
>>>>> I actually have some mushroom catsup at the other house, I'll try to
>>>>> remember to check the details.
>>>>
>>>> Thanks, I appreciate that! Where did you buy it?
>>>>
>>> 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?
>>
>> See my post to sf with the original recipe. I have to say though that
>> the stuff you bought made by Geo Watkins is what I use
>> --
> 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."

Oh you lucky thing!!!! Hmmm I wonder how well it would scan.... <hint>
--
--

https://www.shop.helpforheroes.org.uk/