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lemon catsup

Recipe by
Cathy Gillespie

This is from a cookbook from 1881.

method Stove Top

Ingredients For lemon catsup

  • 6 lg
  • 2 oz
    prepared horseradish
  • 2 oz
    shallots, minced
  • 1 pt
  • 1/2 oz
    bruised ginger
  • 1/4 oz

How To Make lemon catsup

  • 1
    Roll the lemons under your palm to increase juice. Grate zest off the lemons and squeeze juice into a pitcher, removing all seeds.
  • 2
    Put horseradish and shallots into boiling vinegar, which has had simmering in it -- ginger and mace for 5 minutes. Add this to the lemon juice and zest. Boil all together for 30 minutes; transfer to glass jar with a lid. Paste a band of strong white paper around the lower part of the lid. Set in a dry cool place and leave it undisturbed for 3 months.
  • 3
    Then, through a funnel, pour off the liquid into small bottles, putting a teaspoon of salad oil at the top of each bottle. Cork and seal.

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