Walnut Catsup

Ingredients

• Select walnuts that can be pierced with a needle
• a handful of salt to every 25 walnuts
• and cover with water
• Allow to every quart i ounce each of cloves
• black pepper
• and 3/2 ounce of grated nutmeg
• pinch of cayenne
• i shallot, minced
• and I teaspoon of celery seed tied in a bag

Method

1. 1

   Prick them and lay in a jar with a handful of salt to every 25 walnuts, and cover with water.

2. 2

   Break with a billet of wood, and allow them to stay in the brine for 2 weeks, stirring once a day.

3. 3

   Drain off the liquor and cover walnuts with boiling vinegar.

4. 4

   Crush to a pulp and strain through a colander.

5. 5

   Boil for an hour (if it amounts to a gallon).

6. 6

   Bottle when cold.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 8. The excerpt below is the record exactly as published.

Walnut Catsup. Select walnuts that can be pierced with a needle. Prick them and lay in a jar with a handful of salt to every 25 walnuts, and cover with water. Break with a billet of wood, and allow them to stay in the brine for 2 weeks, stirring once a day. Drain off the liquor and cover walnuts with boiling vinegar. Crush to a pulp and strain through a colander. Allow to every quart i ounce each of cloves, black pepper and ginger, and 3/2 ounce of grated nutmeg, pinch of cayenne, i shallot, minced, and I teaspoon of celery seed tied in a bag

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