This is a recipe that is written in the most beautiful copper plate
handwriting in a note book that contains recipes from several generations
of my ex¢s family. There are cake recipes galore, instructions on brewing
beer and even recipes for polish.

Mushroom ketchup
Take two gallons of mushrooms (the larger the better) mash them into an
earthen pan and stand the whole with salt; stir them frequently for two
days and let them stand for nine. Strain and boil the liquor with the
addition of mace, ginger, cloves, mustard seed, and whole pepper, with a
little allspice. When perfectly cold, pour it into bottles, and cork them
closely; in three months boil it again, and it will keep a long time.

On 12/11/2020 9:26 AM, Graham wrote:
> This is a recipe that is written in the most beautiful copper plate
> handwriting in a note book that contains recipes from several generations
> of my ex¢s family. There are cake recipes galore, instructions on brewing
> beer and even recipes for polish.
>
> Mushroom ketchup
> Take two gallons of mushrooms (the larger the better) mash them into an
> earthen pan and stand the whole with salt; stir them frequently for two
> days and let them stand for nine. Strain and boil the liquor with the
> addition of mace, ginger, cloves, mustard seed, and whole pepper, with a
> little allspice. When perfectly cold, pour it into bottles, and cork them
> closely; in three months boil it again, and it will keep a long time.
>


do you need to boil it again every three months, or just once?

On Fri, 11 Dec 2020 09:50:55 -0800, Taxed and Spent wrote:

> On 12/11/2020 9:26 AM, Graham wrote:
>> This is a recipe that is written in the most beautiful copper plate
>> handwriting in a note book that contains recipes from several generations
>> of my ex¢s family. There are cake recipes galore, instructions on brewing
>> beer and even recipes for polish.
>>
>> Mushroom ketchup
>> Take two gallons of mushrooms (the larger the better) mash them into an
>> earthen pan and stand the whole with salt; stir them frequently for two
>> days and let them stand for nine. Strain and boil the liquor with the
>> addition of mace, ginger, cloves, mustard seed, and whole pepper, with a
>> little allspice. When perfectly cold, pour it into bottles, and cork them
>> closely; in three months boil it again, and it will keep a long time.
>>
>
>
> do you need to boil it again every three months, or just once?

I have no idea. I just copied out the recipe. A lot of the recipes in this
book assume basic knowledge and don't give the detailed instructions that
one sees in modern ones.

On 12/11/2020 1:09 PM, Graham wrote:
> On Fri, 11 Dec 2020 09:50:55 -0800, Taxed and Spent wrote:
>
>> On 12/11/2020 9:26 AM, Graham wrote:
>>> This is a recipe that is written in the most beautiful copper plate
>>> handwriting in a note book that contains recipes from several generations
>>> of my ex¢s family. There are cake recipes galore, instructions on brewing
>>> beer and even recipes for polish.
>>>
>>> Mushroom ketchup
>>> Take two gallons of mushrooms (the larger the better) mash them into an
>>> earthen pan and stand the whole with salt; stir them frequently for two
>>> days and let them stand for nine. Strain and boil the liquor with the
>>> addition of mace, ginger, cloves, mustard seed, and whole pepper, with a
>>> little allspice. When perfectly cold, pour it into bottles, and cork them
>>> closely; in three months boil it again, and it will keep a long time.
>>>
>>
>>
>> do you need to boil it again every three months, or just once?
>
> I have no idea. I just copied out the recipe. A lot of the recipes in this
> book assume basic knowledge and don't give the detailed instructions that
> one sees in modern ones.
>
That's the fun thing about old recipe (receipt) books. They generally
assume everyone who is reading them already knows what to do. We're not
talking 1950's Betty Crocker "how do I make meatloaf" cooking recipes. LOL

Those old books and recipes rarely spelled out exact measurements. They
didn't spell out the types of mushrooms nor how many mushrooms it takes
to equal 2 gallons...

Mushroom ketchup dates back ages in the UK. Well before tomato ketchup.
Don't ask me why I know this.

Jill

On 12/11/2020 10:09 AM, Graham wrote:
> On Fri, 11 Dec 2020 09:50:55 -0800, Taxed and Spent wrote:
>
>> On 12/11/2020 9:26 AM, Graham wrote:
>>> This is a recipe that is written in the most beautiful copper plate
>>> handwriting in a note book that contains recipes from several generations
>>> of my ex¢s family. There are cake recipes galore, instructions on brewing
>>> beer and even recipes for polish.
>>>
>>> Mushroom ketchup
>>> Take two gallons of mushrooms (the larger the better) mash them into an
>>> earthen pan and stand the whole with salt; stir them frequently for two
>>> days and let them stand for nine. Strain and boil the liquor with the
>>> addition of mace, ginger, cloves, mustard seed, and whole pepper, with a
>>> little allspice. When perfectly cold, pour it into bottles, and cork them
>>> closely; in three months boil it again, and it will keep a long time.
>>>
>>
>>
>> do you need to boil it again every three months, or just once?
>
> I have no idea. I just copied out the recipe. A lot of the recipes in this
> book assume basic knowledge and don't give the detailed instructions that
> one sees in modern ones.
>

I know. It was sort of a rhetorical question. Or a question for
everyone to ponder. I can't imagine them boiling it every three months.
Or maybe they had nothing better to do.

On Fri, 11 Dec 2020 11:58:10 -0800, Taxed and Spent wrote:

> On 12/11/2020 10:09 AM, Graham wrote:
>> On Fri, 11 Dec 2020 09:50:55 -0800, Taxed and Spent wrote:
>>
>>> On 12/11/2020 9:26 AM, Graham wrote:
>>>> This is a recipe that is written in the most beautiful copper plate
>>>> handwriting in a note book that contains recipes from several generations
>>>> of my ex¢s family. There are cake recipes galore, instructions on brewing
>>>> beer and even recipes for polish.
>>>>
>>>> Mushroom ketchup
>>>> Take two gallons of mushrooms (the larger the better) mash them into an
>>>> earthen pan and stand the whole with salt; stir them frequently for two
>>>> days and let them stand for nine. Strain and boil the liquor with the
>>>> addition of mace, ginger, cloves, mustard seed, and whole pepper, with a
>>>> little allspice. When perfectly cold, pour it into bottles, and cork them
>>>> closely; in three months boil it again, and it will keep a long time.
>>>>
>>>
>>>
>>> do you need to boil it again every three months, or just once?
>>
>> I have no idea. I just copied out the recipe. A lot of the recipes in this
>> book assume basic knowledge and don't give the detailed instructions that
>> one sees in modern ones.
>>
>
> I know. It was sort of a rhetorical question. Or a question for
> everyone to ponder. I can't imagine them boiling it every three months.
> Or maybe they had nothing better to do.

I think she lived on a farm so there was always something to do.