My eldest son and I have been watching a Youtube channel about 18th century cooking. Jas. Townsend and Son, Inc.
It's pretty interesting. One of his shows is about a ketchup, made from mushrooms, and I love mushrooms. I had to give it a try.
Townsend and Son have a website with all of his recipes. Mushroom Ketchup
Last night, my daughter and youngest son chopped up the mushrooms and we got them salted and in a glass dish.
This afternoon we are cooking it down it preparation of straining it. So far it tastes heavenly.
I post back up when we are done.
OK, the cooking is done. I strained the mix through some cheese cloth. That gave me a bowl of muddy water and some dirt.
The dirt went in my dehydrator. It is supposed to make a pretty good addition to soups and being dehydrated, it should store well.
The liquid went in glass jars and a bottle.
The flavor is really interesting. It's a little like a soy sauce, but less salty and a brighter flavor. The cloves, lemon and cider vinegar really add to the flavor. I bet it will be outstanding on fish and chicken. We will be finding out how it is on pork chops in a couple of hours.
That's it.
It's really tasty as a dipping sauce for pork chops. I think it will go better with chicken. I will probably try it as a basting sauce for that.
Whoa
I've never heard of such a thing, but it sounds interesting.
What is the consistency? Is it paste like or liquid?
I have been using their recipes to make pemmican its pretty good. Will have to give that one a go.
In reply to Cooper_Tired:
It's a liquid. You can cook it down more to thicken it up if preferred.
wearymicrobe wrote:
I have been using their recipes to make pemmican its pretty good. Will have to give that one a go.
He has quite a few I will be trying over the next few months. This one is probably next.
300 year old sausage recipe.
Thanks to this site! That guy is really cool and interesting- there's a lot of history in our food.
