Walnut Catsup

Ingredients

• a hundred green walnuts
• half a pound of eschalots
• one head of garlic
• half a pound of salt
• two quarts of vinegar
• two ounces of anchovies
• two of whole pepper
• half an ounce of cloves
• two drachms of mace

Method

1. 1

   Beat the walnuts in a large marble mortar until bruised.

2. 2

   Put them in a stone jar with eschalots, garlic, salt, and vinegar.

3. 3

   Let stand for ten days, stirring twice daily.

4. 4

   Strain the liquor and boil it for half an hour with anchovies, pepper, cloves, and mace.

5. 5

   Skim, strain, and bottle when cold.

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. Beat a hundred green walnuts in a large marble mortar until they are thoroughly bruised and broken, and then put them into a stone jar, with half a pound of eschalots, cut in slices, one head of garlic, half a pound of salt, and two quarts of vinegar ; let them stand for ten days, and stir them night and morning. Strain off the liquor, and boil it for half an hour with the addition of two ounces of an- chovies, two of whole pepper, half an ounce of cloves, and two drachms of mace

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