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..Cold Sauces pg 1.. ..Aioli.. ..Blueberry & Red Onion Compote.. ..Cactus Condiment.. ..Catsup, Cabbage Catsup (1904).. ..Catsup, Cucumber Catsups (1904).. ..Catsup, Mushroom Catsup (1904).. ..Catsup, Tomato Catsup (1871).. ..Catsup, Tomato Catsups (1904).. ..Catsup, Walnut Catsup (1841).. ..Catsup, Walnut Catsup (1904).. ..Cherry Onion Marmalade.. ..Chili Sauce (1904).. ..CHUTNEY RECIPES >>>.. ..Cocktail Sauce #1.. ..Cocktail Sauce #2.. ..Cocktail Sauce, Fresh.. ..Cocktail Sauce, Peppy.. ..Cranberry Sauce (1901).. ..Cumberland Sauce.. ..Cumberland Sauce 2.. ..Dried Plum Puree.. ..Five Spice Sour Cream Dip.. ..French Onion Dip.. ..Green Ginger Sauce.. ..Guacamole.. ..Habanero Sauce.. ..Harissa.. ..Horseradish Sauce I (1896).. ..Horseradish Vinegar (1841).. ..Horseradish, Apple Horseradish.. ..Horseradish, Dilled Horseradish.. ..Hot Pepper Jelly Sauce.. ..Jack's Screaming Red Sauce..

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See also listings on page 2 of cold sauce under KETCHUP

CATSUP, MUSHROOM CATSUP (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


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.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

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