{"id":7933,"slug":"mushroom-catsup","title":"MUSHROOM CATSUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of mushrooms","salt","one-fourth ounce of green ginger root cut in small pieces","one-half ounce of peppercorn","one-fourth ounce of allspice","one-fourth ounce of cloves","one blade of mace"],"ingredients_norm":["mushroom","salt","fourth ounce of green ginger root cut in small piece","peppercorn","fourth ounce of allspice","fourth ounce of clove","blade of mace"],"steps":["Wash and look over one pint of mushrooms carefully, put them in an earthen jar with alternate layers of salt.","Let stand for twenty-four hours in a comparatively warm place; put through a fruit press and add one-fourth ounce of green ginger root cut in small pieces.","Measure the mushroom liquor; to one pint of liquor add one-half ounce of peppercorn and simmer for forty minutes; then add one-fourth ounce of allspice and of cloves and one blade of mace and boil for fifteen minutes.","Take from fire and cool. Strain through a cloth, bottle and seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w109:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0d303f88655c031026ff08862bbaa8cd9ce8393d1847015a0bb9bb52c0bba143","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mushroom-catsup"}