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Mushroom Catsup
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cork and seal, put in a dry place, and it will keep for years.
✨ Vintage Recipe
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cork and seal, put in a dry place, and it will keep for years.
Preserved exactly as written in the original source
Wash and cut mushrooms in two to four pieces
Place them in a wide, flat jar or crock in layers, sprinkling each layer with salt
Let them stand for twenty-four hours
Take them out and press out the juice, then bottle and cork
Put the mushrooms back again, and in another twenty-four hours press them again
Bottle and cork
Repeat this for the third time
Mix together all the juice extracted
Add pepper, allspice, and cloves pounded together
Boil the whole, and skim as long as any scum rises
Bottle when cool
Put in each bottle two cloves and a pepper-corn
Cork and seal, put in a dry place
Modern guidance to help you succeed with this vintage recipe
Salting the mushrooms draws out moisture through osmosis while simultaneously breaking down cell walls, releasing concentrated umami-rich glutamates. The repeated pressing over 72 hours maximizes liquid extraction and intensifies flavor compounds. Boiling and skimming removes impurities and denatures enzymes that could cause spoilage, while the spices' antimicrobial properties and proper sealing create an acidic, low-oxygen environment that preserves the catsup for extended periods.
This is inherently a make-ahead condiment. The entire preparation process takes 3 days before bottling. Once completed, the catsup can be made months in advance of use.
Store sealed bottles in a cool, dark, dry place such as a cellar or pantry. Properly sealed and stored, this mushroom catsup will keep for 1-2 years. Once opened, refrigerate and use within 3 months. Discard if any mold, off-odors, or fermentation bubbles appear.
AI-generated tips from Chef Cecil's culinary database
This is inherently a make-ahead condiment. The entire preparation process takes 3 days before bottling. Once completed, the catsup can be made months in advance of use.
Store sealed bottles in a cool, dark, dry place such as a cellar or pantry. Properly sealed and stored, this mushroom catsup will keep for 1-2 years. Once opened, refrigerate and use within 3 months. Discard if any mold, off-odors, or fermentation bubbles appear.
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