Text 7825, 123 rader
Skriven 2006-11-22 08:05:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Chinese Tomatoes
========================
On 11-21-06 JIM WELLER Scribbled to DAVE DRUM about Chinese Tomatoes

JW> DD> Not that ketjap manis and North American ketchup have a lot in
JW> DD> common.

JW>The English made a variety of ketchups but it was Americans who
JW>invented and popularized tomato ketchup.

JW>I've got some very old walnut, mushroom and other ketchup recipes
JW>filed away somewhere which I could dig out if you like.

If they are this sort of thing - I probably already have them.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: WALNUT CATSUP 
 Categories: Five, Vegetarian, Sauces, Condiments
      Yield: 8 Half-Pints

      1 ga Walnut juice(see directions)
      1 oz Cinnamon
    1/2 oz Mace
    1/4 oz Cloves
           Salt

  Bruise the nuts, press out the juice; add to a gallon an
  ounce of cinnamon, half an ounce of mace, and a quarter
  of an ounce of cloves; put the spices in a bag without
  rolling or grinding; boil until the liquor is half
  reduced; pour it in a jar; add a little salt; let it
  settle two days, and filter until clear; bottle in pints
  or half-pints, and seal the corks. It is better two
  years old.

  The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: MUSHROOM CATCHUP
 Categories: Five, Vegetarian, Sauces, Condiments, Booze
      Yield: 8 Pints

      1 qt Mushrooms
           Salt
  1 1/2 oz Black peppercorns; whole
    1/2 oz Allspice; whole
           Brandy

  (some text omitted as Dr. Kitchiner was an incredibly
  longwinded twit if you must know, or else he got paid by
  the word)

  ...Look out for mushrooms from the beginning of September.

  Take care they are the right sort, and fresh gathered.
  Full-grown flaps are to be preferred: put a layer of these
  at the bottom of a deep earthen pan, and sprinkle them
  with salt; then another layer of mushrooms, and some more
  salt on them; and so on alternately, salt and mushrooms:
  let them remain two or three hours, by which time the salt
  will have penetrated the mushrooms, and rendered them easy
  to break; then pound them in a mortar, or mash them well
  with your hands, and let them remain a couple of days, not
  longer, stirring them up and mashing them well each day;
  then pour them into a stone jar, and to each quart add an
  ounce and a half of whole black pepper, and half an ounce
  of allspice; stop the jar very close, and set it in a
  stew-pan of boiling water, and keep it boiling for two
  hours at least.

  Take out the jar, and pour the juice clear from the
  settlings through a hair-sieve (without squeezing the
  mushrooms) into a clean stew-pan; let it boil very gently
  for half an hour: those who are for superlative catchup,
  will continue the boiling till the mushroom-juice is
  reduced to half the quantity; it may then be called double
  cat-sup or dog-sup.

  There are several advantages attending this concentration;
  it will keep much better, and only half the quantity be
  required; so you can flavour sauce, &c., without thinning
  it....

  Skim it well and pour it into a clean dry jar, or jug;
  cover it close, and let it stand in a cool place till next
  day; then pour it off as gently as possible (so as not to
  disturb the settlings at the bottom of the jug.) through
  a tamis, or thick flannel bag, till it is perfectly clear;
  add a table-spoonful of good brandy to each pint of
  catchup, and let it stand as before; a fresh sediment
  will be deposited, from which the catchup is to be
  quietly poured off, and bottled in pints or half pints
  (which have been washed with brandy or spirit): it is best
  to keep it in such quantities as are soon used. Take
  especial care that it is closely corked, and sealed down,
  or dipped in bottle cement.

  FROM: The Cook's Oracle by Dr. William Kitchiner, 1832

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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