Fine Catchup – an Historical Recipe from 1764

An unusual and quite original Fine Catchup recipe that was just too good not to share it with the recipe communities. All I can say is I’m glad that Catchup made nowadays is nothing like the one listed below. By the way, the spelling is exactly as it was from the original 1764 recipe.

Fine Catchup Ingredients

  • 3 quarts of red port
  • 1 pint of vinegar
  • 1 pound of anchovies unwash’d
  • 1/2 ounce of mace
  • 10 cloves
  • 8 races of ginger
  • 1 spoonful of black pepper
  • 8 ounces of horseradish
  • 1/2 a lemon-peel
  • 1 bunch of winter-savory
  • 4 shalots

“Take the red port, vinegar, anchovies unwash’d, pickle and altogether, mace, cloves, ginger, black pepper, horseradish, lemon-peel, winter-savory, and shalots; stew these in a pot, within a kettle of water, one full hour, then strain it thro’ a close sieve, and when it is cold bottle it; shake it well before you bottle it, that the sediment may mix. You may stew all the ingredients over again, in a quart of wine for present use.”

Source

English Housewifry (1764)

Comments are closed