Walnut Catsup

Ingredients

• 100 tender, green walnuts
• 2 qts vinegar
• 1 cup salt
• ½ pt fresh vinegar
• ½ doz whole pepper corn
• 1 tablesp cloves
• 1 blade mace
• 1 grated nutmeg
• 1 little head garlic
• 1 horseradish root, sliced
• 1 pod red pepper

Method

1. 1

   Let come slowly to a boil, and boil for 20 minutes.

2. 2

   Strain, cool, bottle and seal.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 182. The excerpt below is the record exactly as published.

Walnut Catsup The walnuts should be gathered while tender, when they can be easily pierced with a darning needle. White walnuts or butternuts are the best. Wash and wipe dry 100 tender, green walnuts, pierce them all over with a fork, place them in a large jar with 2 qts vinegar and 1 cup saLt, and let them stand 5 days, mashing and stirring them well every other day; then drain, squeeze out the juice and put the nuts in a porcelain kettle with i/^ pt fresh vinegar, ^/^ doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper

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