Irish Walnut Ketchup

Ingredients

• some green walnuts
• a large onion
• two ounces of horseradish
• half an ounce of shallots
• a clove of garlic
• half a pint of vinegar
• half a pound of anchovies
• half an ounce of spice (mace, cloves, nutmeg, and whole black pepper in equal quantities)

Method

1. 1

   Extract the inner white part of walnuts, pound, strain, and let stand.

2. 2

   Mix with onion, horseradish, shallots, garlic, vinegar, and anchovies.

3. 3

   Boil for two hours, then add spices and boil again for three-quarters of an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 751. The excerpt below is the record exactly as published.

Irish Walnut Ketchup.— Extract tlie inner white part of some green walnuts, and, after poimding them thoroughly, strain off the juice to make it clear, let it stand for twelve hoiirs, and strain again. Add to each pint of juice a large onion, two ounces of horseradish, sliced, half an ounce of shallots, a clove of garlic, haK a pint of vinegar, and haK a pound of anchovies. Tliese ingredients being- well mixed, bod for two hours. When cold, strain the liquor until quite clear, then add to each pint of the ketchup half an ounce of spice (mace, cloves, nutmeg, and whole black pepper in equal quantities)

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