English Ketchup Yields: 1¼ liters 6 lbs mushrooms, broken into pieces 1 cup salt 2½ cups vinegar 20 salt anchovies 1 tsp ground mace 1 tsp ground cloves 1 tbsp pepper 1 slice fresh ginger 1½ cups green onions, sliced Mix the mushrooms with the salt in a bowl, cover and let them stand for nine days, stirring once or twice a day. Put them into a stoneware crock, cover tightly, and set the crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot, and add the remaining ingredients to the juice the proportions given for 5 cups of mushroom liquid. Keeping the pot covered, boil together over low heat until the liquid is areduced by half, then strain it through a jelly bag. Bottle the ketchup and cover. Process. Back To Recipe Index. Back To My Main Page.