mushroom ketchup造句

• Some versions may use mushrooms or mushroom ketchup in its preparation.
• It contains mustard and mushroom ketchup in a base of beef stock, flour and butter.
• Geo Watkins Mushroom Ketchup continues to be produced today.
• An old-fashioned mushroom ketchup to serve with cheese?
• But Myers has the range, from homemade Cumberland pork sausages to such fiendish inventions as mushroom ketchup and Wheetabix.
• At Verbena on Irving Place, Diane Forley dreamed up a thick and grainy mushroom ketchup to spread on a sirloin burger.
• "' Mushroom ketchup "'is a style of ketchup ( also spelled " catsup " ) that is prepared with mass-produced product.
• Move on to papaya, mango, or grilled-mushroom ketchup, and the expressions will probably ratchet up one level, to shaking heads and rolling eyes.
• Contemporary preparation of Geo Watkins Mushroom Ketchup consists mostly of water, salt, vinegar, chemically modified vegetable protein, and just 3 % mushroom powder.
• In some instances in the late 19th century in the United States, ketchup sold in towns and labeled as " mushroom ketchup " did not actually contain mushrooms.
• Several commercial mushroom ketchups were produced in the United Kingdom; some of the brands included Crosse and Blackswell's Mushroom Catsup, Morton's Mushroom Ketchup and Geo Watkins Mushroom Ketchup.
• Several commercial mushroom ketchups were produced in the United Kingdom; some of the brands included Crosse and Blackswell's Mushroom Catsup, Morton's Mushroom Ketchup and Geo Watkins Mushroom Ketchup.
• Several commercial mushroom ketchups were produced in the United Kingdom; some of the brands included Crosse and Blackswell's Mushroom Catsup, Morton's Mushroom Ketchup and Geo Watkins Mushroom Ketchup.
• This book also includes a preparation for " double ketchup " that involves reducing mushroom ketchup to half its original state, which doubles its strength through the evaporation of water.
• Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others.
• The book " British Edible Fungi ", published in 1891, states that for optimal results, " mixed fungi should not be used, beyond certain limits . . . " Per this source, some species of mushrooms may be mixed together in mushroom ketchup's preparation, but certain species should not be mixed together, and some should not be mixed with others at all.