To Make a Katch-Up

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 021

Originalrezept:

Take a wide-mouth’d Bottle, put into it a Pint of the best White-wine Vinegar, then put in ten or twelve Cloves of Eschallot peel’d and bruis’d; then take a Quarter of a Pint of the best White Wine, boil it a little, and put to it twelve or fourteen Anchovies wash’d and cut small, dissolve them in the Wine, and, when cold, put them in the Bottle; then take another Quarter of a Pint of White Wine, and put in it Mace, sliced Ginger, a few Cloves, a Spoonful of whole Pepper; let them boil a little; when almost cold, slice in near a whole Nutmeg, some Lemon-peel, and two or three Spoonsful of Horse Radish, then stop it close, and shake it once or twice a Day; then use it. You may add to it the clear Liquor which comes from Mushrooms.

Übersetzung:

Ketchup

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Make a Katch-Up", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 021,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-katch-up (24.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.