Ketchup Recipe

Put a pint of the best white wine vinegar into a wide-mouthed quart

bottle; add twelve cloves of shalots, peeled and bruised; take a quarter

of a pint of the strongest red wine and boil it a little; wash and bone

about a dozen anchovies, let them dissolve in the wine, and, when cold,

put them into the vinegar bottle, stopping it close with a cork, and

shaking it well. Into the same quantity of wine put a spoonful of pepper

bruised, a few races of split ginger, half a spoonful of cloves bruised,

and a few blades of large mace, and boil them till the strength of the

spice is extracted. When the liquor is almost cold, cut in slices two

large nutmegs, and when quite cold put into it some lemon-peel. Put that

into the bottle, and scrape thin a large, sound horseradish root, and

put that also into the bottle; stop it down close; shake it well

together every day for a fortnight, and you may then use it.

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