How to make it in the best manner.
Today’s recipe does not make it into the 5 ingredients or less category. Lots of condiments get labeled as ‘ketchup’ in antique cookbooks. Chiefly, a mushroom concoction appears by the mid to late 1800s. The recipe below is the first I’ve seen that: (1) uses wine and anchovies, and (2) has this incredible, complex range of flavors. No idea what it would end up tasting like.
From the Farmer’s Wife: here.