To Make Catchup To Keep 20 Yeare

This recipe for mushroom ketchup was penned by Mrs. Knight around 1740, reflecting the English fascination with sauces inspired by Eastern flavors. Before the widespread use of tomatoes, ketchup (or 'catchup') in Britain was a deeply savory, oyster- or mushroom-based condiment, closer to a modern Worcestershire sauce than the sweet tomato ketchup we know today. Anchovies and mushrooms provided layers of umami, while stout beer gave body and preservation power. Recipes like this were prized for their longevity and the clever use of available ingredients—one bottle could enliven countless dishes across decades when properly stored. Such condiments were part of an evolving taste for complex, aged flavors and offered cooks a reliable way to add punch to their sauces and gravies.

Back in the 18th century, this ketchup would have been made over a wood or coal fire in a heavy copper or iron kettle. Ingredients would be chopped with a large kitchen knife, then simmered together, stirred with a wooden spoon. To strain the reduction, cooks used a flannel or linen bag—like a jelly bag—suspended over a basin to ensure a clear, debris-free liquor. Bottling was done with heavy glass bottles, stopped tightly with corks and sealed with wax or resin to keep the sauce shelf-stable for years. All of this required a well-equipped kitchen and careful attention to hygiene to ensure such a sauce would keep safely.