Ketchup og essenser

Homemade anchovy essence from Erken 1914: anchovies are pounded and strained, the remnants boiled out with water, mace, and cayenne for half an hour, strained and mixed with the purée, brought to a boil with vinegar, and steeped 10 min. Bottled cold in small bottles and stored cold.

Béarnaise essence from Erken's Stor kokebok (1914): tarragon vinegar, white wine, parsley, onion, whole pepper, allspice, paprika, carrot, lemon, and leek boiled 20 min covered, strained, boiled 10 min more, and bottled hot.

Erken's mushroom ketchup: 2 kg unwashed mushrooms are rubbed clean with salt, ground, layered with 50 g salt in a jar for 3 days with daily stirring, cooked 1 hour in a water bath, strained without pressing, the juice mixed with whole pepper and cayenne and simmered gently 3 hours in a water bath, strained 2–3 times and bottled cold.

Erken's tomato ketchup from 1914: 4.5 l peeled tomatoes reduced slowly by half with vinegar, salt, sugar, cayenne, mace, celery seed and cinnamon, pressed through a colander, reheated and bottled, then corked and sealed with wax.

Walnut ketchup (Erken 1914): 100 crushed green walnuts steep for 8 days in 1 l vinegar with 90 g salt; the brine is strained and simmered 40 min with anchovies, onion, horseradish, spices and port, then strained cold and bottled.