Catsup (ketchup)

The English Art of Cookery, According to the Present Practice, Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-eight Chapters (1788)

Walnut Ketchup (Catsup)

Take a half bushel of green walnuts, before the shell is formed, and grind them in a crab-mill, or beat them in a marble mortar; then squeeze out the juices through a coarse cloth, and wring the cloth well to get all the juice out; and to every gallon of juice put a quart of red wine, a quarter of a pound of anchovies, the same of bay salt one ounce of all-spice, two of long and black pepper, half an ounce of cloves and mace, a little ginger, and horse-raddish cut in slices; boil all together till reduced to half the quantity; pour it into a pan; when it is cold bottle it, cork it tight, and it will be fit for use in three months. If you have any pickle left in the jar after your walnuts are used, to every gallon of pickle put in two heads of garlick, a quart of red wine, and an ounce each of cloves, mace, long, black, and Jamaica pepper, and boil them altogether till it is reduced to half the quantity; pour it into a pan, and the next day bottle it for use, and cork it tight.

Mushroom Ketchup (Catsup)

Take a bushel of the large flaps of mushrooms gathered dry, and bruise them with your hands; put some at the bottom of an earthen pan, strew some salt over them, then mushrooms, then salt, till you have done; put in half an ounce of beaten cloves and mace, the same of all-spice, and let them stand five or six days’ stir them up every day; then tie a paper over them, and bake them for four hours in a slow oven; when so done, strain them through a cloth to get all the liquor out, and let the liquor stand to settle; then pour it clear from the settlings; to every gallon of liquor, add a quart of red wine, and if not salt enough, a little salt, a race of ginger cut small, half an ounce of cloves and pace, and boil it till about one-third is reduced; then strain it through a sieve into a pan; the next day pour it from the settlings, and bottle it for use; but mind to cork it tight.