Lemon Ketchup

This is an old condiment recipe that uses methods that might have evolved since then. For example, a food processor might be preferred now. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Standing time not included in preparation time.

• Ready In: 3 hrs 30 mins
• Yields: 4 pints

Ingredients

• 12  large lemons, juice and zest of, grated
• 4  tablespoons white mustard seeds
• 1  tablespoon turmeric
• 1  tablespoon white pepper
• 1  teaspoon ground cloves
• 1  teaspoon ground mace
• 2  tablespoons granulated sugar
• 3  tablespoons horseradish, grated (fresh is best)
• 1  shallot, finely minced
• 2  tablespoons salt
• 1  dash cayenne

Directions

1. Mix the ingredients together and allow to stand in a cool place for three hours.
2. Bring to a boil and cook for 30 minutes.
3. Pour into a crock, cover loosely and allow to stand for two weeks in a cool place, stirring well every day.
4. Strain, fill sterilized jars and seal using the water bath method.