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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 33
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Mushroom Ketchup Crush with your hands the full grown flaps of Mushrooms, and into every peck of them throw a handful of salt. Let them stand all night, and the next day put them into stewpans. Set them in a quick oven for twelve hours, and then strain them through a hair sieve. To every gallon of Liquour, put of cloves black peper and ginger one ounce each and half a pound of common salt. Set it on a slow fire, and let it boil till half the liquour be wasted away. Then put it in a clean pot, and bottle it for use as soon as it be quite cold. To Make a common Seed Cake Take two pounds of flower, rub into it half a pound of powdered sugar, one ounce of Carraway Seeds beaten, have ready a pint of milk, with half a pound of butter melted in it, and two Spoonfuls
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Mushroom Ketchup Crush with your hands the full grown flaps of Mushrooms, and into every peck of them throw a handful of salt. Let them stand all night, and the next day put them into stewpans. Set them in a quick oven for twelve hours, and then strain them through a hair sieve. To every gallon of Liquour, put of cloves black peper and ginger one ounce each and half a pound of common salt. Set it on a slow fire, and let it boil till half the liquour be wasted away. Then put it in a clean pot, and bottle it for use as soon as it be quite cold. To Make a common Seed Cake Take two pounds of flower, rub into it half a pound of powdered sugar, one ounce of Carraway Seeds beaten, have ready a pint of milk, with half a pound of butter melted in it, and two Spoonfuls
Szathmary Culinary Manuscripts and Cookbooks
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