Catsup, Walnut

Ingredients

• the walnuts while soft enough to beat to a paste
• two quarts of vinegar
• a handful of salt
• 2 lbs. of anchovies
• the same of shallots
• I oz. of cloves
• i oz. of mace
• i oz. of pepper
• one clove of garlic

Method

1. 1

   Beat walnuts to a paste, add vinegar and salt, let stand for 8 days.

2. 2

   Strain, boil, and skim.

3. 3

   Add spices, boil again, and bottle when cool.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 279. The excerpt below is the record exactly as published.

one quart of vinegar, simmer ten minutes longer; then pour it into small bottles, cork tightly, and keep in a cool place. Another way : — One peck of toma- toes, boiled and strained; return to the fire and add half a dozen onions, chopped fine, two table-spoonfuls of black pepper, two table-spoonfuls of allspice, two table-spoonfuls of cloves, 2 ozs. of celery seed, % lb. of salt — or more, if liked — I lb. of sugar; boil several hours, stirring con- stantly during the last hour. Put in stone jars, and when cool add a pint of strong vinegar. Catsup, Tomato Soy (an old Southern recipe). — Take a bushel of ripe tomatoes ; cut them in slices and skin ; sprinkle the bottom of a large tub with salt, put in a layer of tomatoes, more salt and tomatoes, until all are in the tub ; cover the top with sliced onions, let stand three days, put into a large kettle, and boil slowly for eight hours ; stir occasion- 250 Catsup, Walnut PICKLES, ETC Chow-chow ally to prevent the tomatoes sticking ; take off the fire and set to cool over- night; press through a coarse wire sieve, add I oz. of ground cloves, two of allspice, two of black pepper, four pods of red pepper, and 2 ozs. of ground mace and cinnamon mixed ; let boil slowly for four hours. Let cool, put into glass or stone jars, and seal. This soy is excellent for sea- soning sauces and gravies. Catsup, Walnut. — Take the wal- nuts while soft enough to beat to a paste, and to every hundred thus prepared add two quarts or a gallon of vinegar and a handful of salt. Let the liquor stand eight days in a stone jar, stirring it frequently. Then strain it into a saucepan, boil it, and skim it well ; add ginger, horseradish, mustard-seed, a few cloves of garlic, and a little black pepper; let it boil up once, pour it into an earthen pan, and when cold bottle it. The white walnut is best, but the black walnut may be used. Another way : — Simmer a gallon of the expressed juice of walnuts when they are tender, and skim it well. Then put in 2 lbs. of anchovies, bones and liquor, the same of shallots, I oz. of cloves, i oz. of mace, i oz. of pepper, and one clove of garlic

Cook this with the app: pantry check, scaling, and the assistant.