Mushroom Catsup
I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! The word ketchup comes from the Chinese word koe-chiap or ke-tsiap, meaning brine of pickled fish or shellfish. The original Chinese type of ketchup tasted more like soy or Worcestershire sauce, and did, of course, contain fish brine, plus herbs and spices. There were no tomatoes involved. The early recipe traveled, as good recipes do, to Malaysia and Indonesia. 17th century English sailors encountered the sauce in their journeys, and took the sauce and recipe concept home to England. Another theory states that British explorers first discovered the condiment in Southeast Asia. At any rate, instructions for making ketchups then spread to other parts of the Western world. The sauce was first mentioned in print in the English language in 1690. In 1748 in the Housekeepers Pocketbook, Mrs Harrison recommended that the homemaker never be without it. The Chinese-type fishy ketchup evolved into various ketchup-type sauces: mushroom ketchup; walnut ketchup; eventually the tomato-style more like what we eat now; and other different types. The older recipes usually call the sauce catsup. Catchup is yet another possible spelling. In 1841 Sarah Josepha Hale, an American cookbook writer, offered recipes for walnut and tomato catsups, but she cast a disapproving eye at homemade mushroom catsup: Mushroom is most esteemed; but the difficulty in our country of obtaining the right kind of plant, some are poisonous, renders a receipt of little consequence. It is better to buy this catsup at the shops. However, other cookbook writers were braver. In 1871 Marion Harland presented her instructions for making mushroom catsup. This is an old English recipe brought to the United States.
I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! The word ketchup comes from the Chinese word koe-chiap or ke-tsiap, meaning brine of pickled fish or shellfish. The original Chinese type of ketchup tasted more like soy or Worcestershire sauce, and did, of course, contain fish brine, plus herbs and spices. There were no tomatoes involved. The early recipe traveled, as good recipes do, to Malaysia and Indonesia. 17th century English sailors encountered the sauce in their journeys, and took the sauce and recipe concept home to England. Another theory states that British explorers first discovered the condiment in Southeast Asia. At any rate, instructions for making ketchups then spread to other parts of the Western world. The sauce was first mentioned in print in the English language in 1690. In 1748 in the Housekeepers Pocketbook, Mrs Harrison recommended that the homemaker never be without it. The Chinese-type fishy ketchup evolved into various ketchup-type sauces: mushroom ketchup; walnut ketchup; eventually the tomato-style more like what we eat now; and other different types. The older recipes usually call the sauce catsup. Catchup is yet another possible spelling. In 1841 Sarah Josepha Hale, an American cookbook writer, offered recipes for walnut and tomato catsups, but she cast a disapproving eye at homemade mushroom catsup: Mushroom is most esteemed; but the difficulty in our country of obtaining the right kind of plant, some are poisonous, renders a receipt of little consequence. It is better to buy this catsup at the shops. However, other cookbook writers were braver. In 1871 Marion Harland presented her instructions for making mushroom catsup. This is an old English recipe brought to the United States.
- Carbohydrate 15.5426489731729 g
- Cholesterol 0 mg
- Fat 1.19660387685832 g
- Fiber 3.95585945426754 g
- Protein 10.8914031748339 g
- Saturated Fat 0.161114372665845 g
- Serving Size 1 1 cups, approx. (519g)
- Sodium 25.854547230227 mg
- Sugar 11.5867895189054 g
- Trans Fat 0.546712791784407 g
- Calories 119 calories
Step-by-step
- Chop the mushrooms and place in a mixing bowl.
- Sprinkle with the salt and set aside for 24 hours, stirring occasionally.
- Drain the mushrooms and rinse in cold water.
- Place the mushrooms in a saucepan with the onion and garlic.
- Add the pickling spice and vinegar.
- Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes, until mushrooms are soft.
- With the back of a wooden spoon, push the mixture through a nylon strainer placed over a mixing bowl.
- Return the mixture to a clean saucepan and bring to a boil.
- Pour into the prepared bottles, leaving 1" headspace, seal at once and sterilize by putting bottles in a large pot of water on a rack and bring to a boil.
- Simmer for 20 minutes.
- Remove bottles and tighten screw caps.
A Culinary Journey Through Time: The Enduring Allure of Mushroom Catsup
From my kitchen table, the aroma of simmering mushrooms and vinegar fills the air, a fragrant reminder of culinary history stretching back centuries. Today, I'm tackling a recipe that’s not just a condiment, but a fascinating time capsule: mushroom catsup. The name itself evokes images of bustling kitchens and bustling marketplaces, a journey through time that brings together ancient Chinese cooking techniques with the ingenuity of early American homemakers.
The story of catsup, as it's sometimes spelled, is a captivating tale of culinary evolution. It didn't begin with tomatoes, as many assume. Its roots lie in the far East, originating from a Chinese fish-based sauce known as "koe-chiap" or "ke-tsiap." This original concoction, far removed from our modern tomato ketchup, was a savory blend of fish brine, spices, and herbs – a far cry from the sweet and tangy condiment we know today. Imagine the salty, umami-rich depths of this ancient condiment – a flavour profile that certainly intrigued 17th-century English sailors who encountered it in Southeast Asia. Their return to England marked the beginning of catsup's global spread.
The journey of catsup didn't end there. The basic recipe concept adapted and evolved, taking on new flavours and ingredients as it traversed the globe. It found new life in Malaysia and Indonesia before finally reaching Western shores. Once in England, its variations multiplied: mushroom catsup, walnut catsup, and eventually, the now-ubiquitous tomato-based ketchup emerged, each iteration a testament to culinary innovation and adaptability. The name itself went through a series of spelling transformations, from "catsup" to "catchup," reflecting its varied forms and the diverse cultural contexts it inhabited.
Early American cookbooks offer a glimpse into the domestic scene of the 19th century, showcasing the anxieties and ambitions surrounding this versatile condiment. Sarah Josepha Hale, a prominent cookbook author of her time, while praising walnut and tomato catsups, expressed some reservation about homemade mushroom catsup, citing concerns about the potential for using poisonous mushrooms. Yet, other culinary pioneers, like Marion Harland, were unafraid to share their own mushroom catsup recipes, proving that the spirit of experimentation and culinary creativity could prevail despite potential challenges.
Making mushroom catsup is more than just following a recipe; it's a way of connecting with the culinary traditions of the past. It's a journey that invites us to imagine the cooks of bygone eras – their carefully measured spices, their simmering pots on crackling hearths, the anticipation building as the distinctive aroma filled their kitchens. It’s about understanding the historical context – the trade routes that brought together disparate ingredients, the cultural exchange between East and West, and the evolution of flavours across centuries. It’s about appreciating the resourcefulness of generations past, who transformed simple ingredients into complex and flavorful condiments.
As I prepare this batch of mushroom catsup, I'm not simply following instructions; I'm participating in a long and rich culinary narrative. I'm tasting history, one savory spoonful at a time. The process itself – the chopping of mushrooms, the simmering, the straining, and finally, the satisfying seal of the jars – is a meditative exercise, a respectful homage to the countless cooks who have come before me. This is not merely food preparation; it’s a conversation with the past, a shared culinary experience that transcends time and place. And as the delicious aroma fills my kitchen, I know that this mushroom catsup is more than a condiment; it's a culinary legacy, passed down through generations, waiting to be savored.
