Easy Recipe Finder
Recipe Feeder
6 lbs (3 kg) mushrooms broken into pieces
(about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots sliced
Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and set the crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroomliquid then strain it through a jelly bag.. Keeping the pot covered boil together over low heat until the liquid is reduced by half Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).
(about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots sliced
Mix the mushrooms with the salt in a blow cover and let them stand for nine days stirring once or twice a day. Put them into a stoneware crock cover tightly and set the crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroomliquid then strain it through a jelly bag.. Keeping the pot covered boil together over low heat until the liquid is reduced by half Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).
Last edited by a moderator:
