Mushroom ketchup

[5] In the United States, mushroom ketchup dates back to at least 1770 in English-speaking colonies in North America.

[5] A manuscript cookbook from Charleston, South Carolina that was written in 1770 by Harriott Pinckney Horry documented a mushroom ketchup that used two egg whites to clarify the mixture.

[2] They were finished with spices such as mace, nutmeg and black pepper, and then the liquid was separated from solid matter by straining.

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

[1] The version in The English Art of Cookery calls for dried mushrooms to be used for the ketchup's preparation.

[3] The recipe combined these ingredients and then called for allowing the mixture to sit for fourteen days, after which it was bottled.