Got Lemons? Make Lemon Catsup

I have been intrigued with references in some of my old books about variations on 'catsup' which include walnut and mushroom along with tomato.

In the Dining at Monticello, there is a reference but no recipe for "Lemon Catsup" so I went looking and found this intriguing sounding recipe.  In the book the note says the catsup was a variation on preserved lemons and that is what this sounds like except more like what we think of as catsup.


The term was used frequently to indicate a piquant sauce.

Enjoy!

Lemon Catsup

Source of Recipe


VV Daily Press

http://recipecircus.com/recipes/gijane/HISTORICAL/Lemon_Catsup.html

Recipe Introduction


Pioneer Days

List of Ingredients




12 large lemons, grated rind and juice
4 tablespoons mustard seed
1 tablespoon turmeric
1 tablespoon white pepper
1 teaspoon cloves
1 teaspoon mace
2 tablespoons white sugar
2 tablespoons fresh grated horseradish
1 shallot, minced fine
2 tablespoons salt
Dash of cayenne pepper

Recipe



This pioneer recipe was used as a seasoning for fish and game.

Mix together above ingredients and allow to stand in a cool place for 3 hours.

Bring to a boil and cook for 30 minutes. Pour into a crock, cover tightly and allow to stand for 2 weeks, stirring well every day.

Strain and fill sterilized bottles and seal.

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Replies

  • Sounds interesting... I have a lot of lemons and need to do something with them soon. I just don't eat much fish or game :( I still want to make it, just to find out what it's like!

    • Heather I can really see this being used on the cabbage family, quarters of fresh cabbage dressed with a bit of it or kale tossed with it, roasted brussel sprouts; boiled new potatoes dressed with it.  I think there are a lot of veggie possibilities :-)

    • It does sound really good, we like roasted brussel sprouts and asparagus with lemon and would be nice with fish too, thanks for sharing.

    • :-)

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