Cherry Catsup (1877)
From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Miss M. Louise Southwick Ingredients Instructions Notes This spiced cherry syrup was traditionally used as a savory-sweet condiment for roast meats and wild game. Its flavor is deep, aromatic, and slightly bold — a forgotten gem of Victorian kitchens. Source Originally published in Buckeye Cookery and…