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James Doak cookbook: The art of cookery, circa 1760s
Page 51
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To make Ketchup Take your musrooms wash them Put them in a Jugg with a little salt stop them close put them into a Pot with water & keep them simmering or hot Thirty six hours then strain the licquar and boile it with a pint of claret to a quart of Licquar put in Horsraidesh musterd seed shallots or garlick pepper cloves mace Enough to make it tast of them Boil it to half the quantity put it in bottles stop it close To Pickel Musrooms take the fairest fermist Buttons cut of the root close to the Bottom put them in salt & water rub them clean with a peas of flannel boile them in salt & water half an hour or more take them out & Let them cool, Take Wine Vinager, half White wine Boil together with White Pepper mace [bace?] ginger nutmegs Put them in Bottles stopt close.
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To make Ketchup Take your musrooms wash them Put them in a Jugg with a little salt stop them close put them into a Pot with water & keep them simmering or hot Thirty six hours then strain the licquar and boile it with a pint of claret to a quart of Licquar put in Horsraidesh musterd seed shallots or garlick pepper cloves mace Enough to make it tast of them Boil it to half the quantity put it in bottles stop it close To Pickel Musrooms take the fairest fermist Buttons cut of the root close to the Bottom put them in salt & water rub them clean with a peas of flannel boile them in salt & water half an hour or more take them out & Let them cool, Take Wine Vinager, half White wine Boil together with White Pepper mace [bace?] ginger nutmegs Put them in Bottles stopt close.
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