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Practice English Speaking&Listening with: Making Mushroom Ketchup, 18th Century Cooking Series at Jas. Townsend and Son - Townsends

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Many different 18th century recipes and a lot of writings refer to something called

ketchup. Now ketchup in the 18th century wasnt so much like this as it is more like this.

The word ketchup finds its roots in 17th century China. The Chinese had a similar sounding

name for a concoction that consisted of pickled fish and spices. The British traders found

this seasoning to be delightful. They brought it home and it quickly became the staple of

the English and American diet.

Today were going to make an 18th century ketchup recipe with mushrooms. This would

be a seasoning or a flavor that 18th century soldiers would be very familiar with.

James Townsend and Son carries all the equipment well be using today and you can find each

one of these things in our catalog or on our website. Were starting off with 2 pounds

of fresh mushrooms, but first a word of warning. Were using common brown mushrooms in our

recipe today. These mushrooms are native throughout Europe and North America but even common mushrooms

can easily be mistaken for poisonous or even deadly varieties, so make sure to use something

you know is completely safe.

With our mushrooms, we need to gently wipe these mushrooms off. We dont want to rinse

them off or wash them because that added liquid would dilute our final flavors.

And were going to add these to our tin cooking pot. We need to draw the juices out

of our chopped up mushrooms. The best way to do that is to add a couple spoonfuls of salt.

In addition to that salt, were going to add a couple of bay leaves. Were going

to mash it up, smoosh these mushrooms down in and then were going to cover it and

then let it set for about 10 minutes.

Weve let these set 10 minutes and theyve already started reducing. The liquids being

drawn out of the mushrooms and its already reduced in size a little bit. Im going

to transfer these into a milk pan here and then we can let this sit overnight.

Im going to put this pie pan on top just to keep the critters out.

The first recipe for tomato ketchup was in 1801, but tomato ketchup did not become popular

until the mid-19th century. The tomato plant is a member of the deadly nightshade family

and many people considered it a deadly poison in the 18th century.

Well, lets take a look.

There we have it. The mushrooms have completely masticated and now its time for the next step.

So now its time to add in 1 chopped up onion, the zest of 1 lemon and 1 tablespoon

of finely grated horse radish. James Townsend and Son offers a pocket spice kit. It comes

with salt and pepper, cinnamon, cayenne and thyme. It also comes with an empty vial and

in that vial Ive added cloves. In the recipe here, were going to use a quarter teaspoon

of cloves. Were going to use a pinch of cayenne and some allspice also, about a half a teaspoon.

And the last ingredient we need is a quarter to a half a cup of cider vinegar. Were

going to stir up all these things together and then were going to put this over the

fire and let it simmer for about 15 minutes.

Joseph Plumb Martins book, sometimes called Private Yankee Doodle, many times it mentions

when hes eating, that theyre lacking sauce for their meat. More than likely this

is what he was craving.

This is done simmering now. Ive let it cool a little bit but now its time to pour

it off and Ive got our milk pan and Ive got a squeeze cloth here. Im going to pour

this in here to let it cool.

Once this is cooled off, were going to take that cloth and bundle it up and squeeze

all the liquid out.

Therere some amazing complex flavors in this. You get the salt first, then some of

the other spices, the earthiness of the mushrooms, very complex, very wonderful flavor. Were

going to cork this up. Were going to bottle it, cork it, and save it for our future recipes.

So when youre done with squeezing out the mushrooms, you dont want to get rid of

that. You dont want to throw that out. That is especially good stuff. You dry that

and you can either leave it like it is or you can grind it up. Some of this stuff you

can sprinkle it almost like salt. It is really, really good stuff.

And there we have it, our ketchup. Our 2 pounds of mushrooms worked out to be a little over

a pint of liquid ketchup. We also have our leftover dried mushrooms. Those are going

to be great for future recipes. All the equipment that you saw here, all the utensils, its

available on our website, in our print catalog, and dont forget to follow us on Facebook.

The Description of Making Mushroom Ketchup, 18th Century Cooking Series at Jas. Townsend and Son - Townsends