Lemon Catsup

Lemon Catsup Recipe

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Cathy Gillespie


This is from a cookbook from 1881.

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Stove Top


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

How to Make Lemon Catsup


  • 1Roll the lemons under your palm to increase juice. Grate zest off the lemons and squeeze juice into a pitcher, removing all seeds.
  • 2Put 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.
  • 3Then, 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.

Printable Recipe Card

About Lemon Catsup

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: American