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Mushroom ketchup (en.wikipedia.org)

submitted 5 days ago by Stern@lemmy.world to c/wikipedia@lemmy.world

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[–] PhilipTheBucket@ponder.cat 9 points 5 days ago (1 children)

This manuscript also contained a recipe for walnut ketchup

finished with spices such as mace

The final product had a dark color that was derived from the spores that transferred from the mushrooms to the solution

This version also uses red wine in the ketchup's preparation

This book also includes a preparation for "double ketchup" ... which doubles its strength

recipes for camp ketchup used ingredients such as mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods and salt

People really used to do just fucking anything

[–] ignirtoq@fedia.io 9 points 5 days ago (1 children)

There was a crazy amount of variety in at least American recipes and cuisine until the turn of the 20th century when modern grocery store practices replaced older ways of managing a food store and food distribution. Innovations in canning, refrigeration, and other food preservation technologies allowed for the creation of larger, centralized factories that could mass produce products that could be shipped further away. Food prices and meal preparation times dropped, but so did variety and unique food cultures across most home kitchens.

[–] PhilipTheBucket@ponder.cat 5 points 5 days ago (1 children)

Yeah... it a part of the wealth we have lost. At the same time I do feel like including two different kinds of ketchup as ingredients in your third kind of ketchup means an adult needs to step in and show you what the allowed kinds of food are, though.

[–] ignirtoq@fedia.io 4 points 5 days ago (1 children)

I don't know. I feel like if I lived 150 years ago and was very lucky, I might have been one of those people who invented a ketchup of ketchups. If I had more free time, I would probably experiment a lot more in the kitchen.

[–] PhilipTheBucket@ponder.cat 3 points 5 days ago

https://www.youtube.com/watch?v=GSg6aVTm4_c&t=110s