Walnut Catsup

Ingredients

• one hundred walnuts
• one handful of salt
• one quart of vinegar
• one-quarter of an ounce of mace
• one-quarter of an ounce of cloves
• one-quarter of an ounce of ginger
• one-quarter of an ounce of whole black pepper
• a small piece of horseradish
• twenty shallots
• one-quarter of a pound of anchovies
• one pint of port wine

Method

1. 1

   Procure the walnuts at a time when you can run a pin through them; slightly bruise, and put them into a jar with the salt and vinegar.

2. 2

   Let them stand eight days, stirring every day.

3. 3

   Then drain the liquor from them and boil it with the above ingredients for about half an hour.

4. 4

   It may be strained or not, as preferred, and if required, a little more vinegar or wine can be added, according to taste.

5. 5

   When bottled well, seal the corks.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 333. The excerpt below is the record exactly as published.

Walnut Catsup. — One hundred walnuts, one handful of salt, one quart of vinegar, one-quarter of an ounce of mace, one-quarter of an ounce of cloves, one-quarter of an ounce of ginger, one-quarter of an ounce of whole black pepper, a small piece of horseradish, twenty shallots, one-quarter of a pound of anchovies, one pint of port wine

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