Originalrezept:

Take a Gallon of strong stale Beer, one Pound of Anchovies wash’d and clean’d from the Guts, half an Ounce of Mace, half an Ounce of Cloves, a quarter of an Ounce of Pepper, three large Races of Ginger, one Pound of Eschallots, and one Quart of flap Mushrooms well rubb’d and pick’d; boil all these over a slow Fire till it is half wasted, and strain it thro‘ a Flannel Bag; let it stand till it is quite cold, then bottle and stop it very close. This is ghought to exceed what is brought from India, and must be allow’d to be the most agreable Relish that can be given to Fish Sauce. One Spoonful to a Pint of melted Butter is sufficient to give both Taste and Colour beyond any other Ingredients.

Note. The stronger and staler the Beer is, the better the Katch-up will be.

Übersetzung:

Ketchup

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Katch-Up that will keep good Twenty Years", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 022,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-katch-up-that-will-keep-good-twenty-years (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.