Walnut Catsup

Ingredients

• young tender walnuts
• a handful of salt to every twenty-five walnuts
• two ounces of white pepper
• the same of ginger
• an ounce of cloves
• the same of grated nutmeg
• a pinch of cayenne pepper
• a small onion minced very fine
• a teaspoonful of celery-seed

Method

1. 1

   Prick walnuts, layer with salt, cover with water for two weeks, drain, cover with boiling vinegar, crush, strain into kettle, add spices, boil for one hour, bottle and stir before use.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 141. The excerpt below is the record exactly as published.

Valnut Catsup. Take young tender walnuts. If you cannot run a pin through them, they are too old. Prick each one through with a larding- needle, and lay them in a stone or earthenware pot or pan with a layer of salt and one of walnuts, allowing a handful of salt to every twenty-five walnuts ; cover them with cold water, let them lie two weeks, stirring up every day ; drain off the water into a kettle, cover the walnuts with boiling vinegar, crush them to a pulp, and strain through a cullender into the kettle with the jnice ; now measure it, and for every quart, add two ounces of white pepper, the same of ginger, an ounce of cloves, the same of grated nutmeg, a pinch of cayenne pepper, a small onion minced very fine, and a teaspoonful of celery-seed

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