Walnut Catsup
From The "Queen" cookery books: Pickles and Preserves, 1902
Store in a dry place.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.
Walnut Catsup. — Crush in a mortar one hundred green walnuts till thoroughly broken up, then place them in a jar with 6oz. of cut up shalots, a head of garlic, two quarts of vinegar and |-lb. of salt. Let all this stand for a fortnight, stirring it twice daily. Now strain off the liquor and put it in a pan with 2oz. of anchovies, 2oz. of whole peppers, ^oz. cloves and £oz. mace
Cook this with the app: pantry check, scaling, and the assistant.