Walnut Catsup

Ingredients

• expressed juice of walnuts, 1 quart
• anchovies, 6 oz.
• eschalots, 4 oz.
• black pepper, 0.5 oz.
• cloves, 0.25 oz.
• mace, 1 drachm

Method

1. 1

   Boil expressed juice of walnuts with anchovies, eschalots, and spices for an hour.

2. 2

   Strain and bottle.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 154. The excerpt below is the record exactly as published.

walnut catsup, and a wineglassful of cayenne vinegar, or of chili vinegar ; give the whole one boil, pour it out, and when cold, bottle it with the eschalots in it. Mushroom catsup, 1| pint; eschalots, 1 oz. ; walnut catsup or pickle, \ pint ; cayenne or chili vinegar, 1 wineglassful WALNUT CATSUP. The vinegar in which walnuts have been pickled, when they have remained in it a year, will generally answer all the purposes for which this catsup is required, particularly if it be drained from them and boiled for a few minutes, with a little additional spice, and a few eschalots ; but where the vinegar is objected to, it may be made either by boiling the expressed juice of young walnuts for an hour, with six ounces of fine anchovies, four ounces of eschalots, half an ounce of black pepper, a quarter of an ounce of cloves, and a drachm of mace, to every quart ; or as follows : — Pound in a mortar a hundred young wMnuts, strewing amongst them as they are done half a pound of salt ; then pour to them a quart of strong vinegar, and let them stand until they have become quite black, keeping them stirred three or four times a day ; next add a quart of strong old beer, and boil the wThole together for ten minutes ; strain it, and let it remain until the next day ; then po-ur it off clear from the sediment, add to it half a pound of anchovies, one large head of garlic bruised, half an ounce of nutmegs bruised, the same quantity of cloves and black pepper, and two drachms of mace : boil these together for half an hour, and the following day bottle and cork the catsup well. It will keep for a dozen years. Many persons add to it, before it is boiled, a bottle of port wine ; and others recom- mend a large bunch of sweet herbs to be put in with the spice. 1st llecipe. Expressed juice of walnuts, 1 quart ; anchovies, 6 oz. ; eschalots, 4 oz.; black pepper, \ oz. ; cloves, £ oz. ; mace, 1 drachm , 1 hour 2nd. "Walnuts, 100 ; salt, £ lb. ; vinegar, 1 quart • to stand till 150 MODERN COOKERY. [OHAP. VII. black, Strong beer, 1 quart; anchovies, \ lb. ; 1 head garlic; nut- megs, \ oz. ; cloves, \ oz. ; black pepper, £ oz.

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