Walnut Catchup

Ingredients

• 20 walnuts
• 1/2 cupful of salt
• 1 pint of boiling vinegar
• 3 tablespoonfuls of pepper
• 1 tablespoonful of ginger
• 2 tablespoonfuls of cloves
• 3 tablespoonfuls of nutmeg

Method

1. 1

   Use walnuts which are soft enough that they may be pierced with a needle.

2. 2

   Mash them to a pulp and allow them to lie in salt water 2 weeks, using 1/2 cupful of salt to 20 walnuts and sufficient water to cover them.

3. 3

   Drain off this liquid and pour on a pint of boiling vinegar and let stand for 5 minutes; then drain.

4. 4

   To every quart of this liquor add the spices.

5. 5

   Boil 1 hour and when cool, bottle and seal.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.

Walnut Catchup Use walnuts which are soft enough that they may be pierced with a needle. Mash them to a pulp and allow them to lie in salt water 2 weeks, using I/2 cupful of salt to 20 walnuts and sufficient water to cover them. Drain off this liquid and pour on a pint of boiling vinegar and let stand for 5 minutes ; then drain. To every quart of this liquor add 3 tablespoonfuls of pepper, 1 tablespoonful of ginger, 2 tablespoonfuls of cloves and 3 table- spoonfuls of nutme

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