Mushroom catsup

[Katie-Renee]

Years ago there used to be a period recipe for mushroom catsup on the forum. Unfortunately the search function didn’t turn up with any answers. Does anyone know of a period recipe that I can use?

[Elaine Kessinger]

Re: Mushroom catsup

Directions for Cookery, in it's various branches by Eliza Leslie, 1840 ...catchups begin on page 180, mushroom catchup on page 182


Miss Beecher's Domestic Receipt Book by Catherine Beecher, 1846 published 1850. chapter begins on page 66, mushroom catsup on page 72

the word "catsup" is spelled many, many ways... even today. A check of alternate and "miss" spellings often proves fruitful on Google Books and the Feeding America sites. :-p

Good luck on your cookery. :-)

[GreencoatCross]

Re: Mushroom catsup

I've made mushroom catsup using two different methods. The first comes from Eliza Acton's "Modern Cookery" published in 1860 and is the first of several mushroom catsup recipes she lists. A link to the book can be found below. This recipe yielded a thin mushroom flavored liquid spiced with pepper and mace, but did not incorporate the mushrooms themselves. It was nearly identical in appearance to the George Watkins brand mushroom catsup but had a simpler flavor.

The second recipe I used was based on a suggestion found after Acton's first recipe and altered by me to add a little more punch. I kept the mushrooms from the first cooking and processed them with shallots, garlic, and a little vinegar until smooth. I added this to a pan with a little more vinegar, ground cloves, allspice, pepper, and ginger, brought to a boil then simmered for one hour. I strained it, returned it to the pan, and whisked in sherry until it was the consistency I wanted. I still like to make this recipe and primarily use both versions for my modern cooking although I would love to use the stuff at an event!

http://books.google.com/books?id=kXsCAAAAYAAJ&pg=PA149&lpg=PA149&dq=eliza+acton+mushroom+catsup&source=bl&ots=-RqCS1Vs-0&sig=0RKYwTCpiJ9U5SCymqFDfQxLDbk&hl=en&sa=X&ei=qHgYT4b7HseFgweZh4yjCw&ved=0CC0Q6AEwAg#v=onepage&q=mushroom%20&f=false

The recipe below is a very good modern interpretation of the older recipes, IMO, and one of my favorites. In fact it's pretty close to the second recipe described above. I omit the mace and bay leaves, and have used a good port wine instead of sherry.

http://homecooking.about.com/od/condimentrecipes/r/blcon81.htm

[Silas]

Re: Mushroom catsup

Page 226, para. 472 of Beeton's book of household management : http://books.google.com/books?id=NgP...catsup&f=false

[Katie-Renee]

Re: Mushroom catsup

Thank you so much for the helpful information. I did indeed find Eliza Leslie Mushroom Catchup recipe and will let you know how it turns out. :)

[Marc]

Re: Mushroom catsup

Had Mushroom Catsup at Belle Grove Plantation More Than A Few Years Back. It Is Quite Good, Maybe Time To Make Some For At Home.

[GburgSldr]

Re: Mushroom catsup

Oddly enough, Jas, Townsend and Son just had a video describing how to make mushroom ketchup, though they take it from an 18th century approach.

http://www.youtube.com/watch?v=29u_FejNuks

The ingredients are pretty much the same, though they give some helpful tips towards the process of making it.


Thomas Paone

[GreencoatCross]

Re: Mushroom catsup

I don't mean to take the focus off of mushroom catsup but if you feel up to the task I highly recommend making black walnut catsup as well. Period recipes call for pickling black walnuts. I have never tried this but instead used pickled black walnuts imported from England. They are ready to mash up and incorporate into a thick catsup, or you can retain the pickling liquid and flavor it with spices and sherry or port for a thinner catsup.

The first time I tasted it was at The Eagle Tavern in Greenfield Village, Detroit, a great little place that is in an original tavern/hotel building and serves nothing but early to mid 19th Century food. It was served on two very finely ground spiced pork sausages and was probably the best thing I have ever tasted. I highly recommend the "compound, or cook's catsup" recipe as well.