Walnut Catsup

Ingredients

• seven dozen walnuts
• two very small onions
• two quarts vinegar
• two tablespoons black pepper
• one and a half cups salt
• two teaspoons mace
• one teaspoon cloves

Method

1. 1

   Pound the walnuts through a fruit press until well broken.

2. 2

   Place them in a stone jar with chopped onion, salt, and vinegar.

3. 3

   Let stand for 3-4 weeks, stirring daily.

4. 4

   Drain off the juice, boil with the rest of the ingredients for one hour, strain through cheesecloth, bottle while hot, seal air-tight, and store in a cool dark place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 172. The excerpt below is the record exactly as published.

Walnut Catsup Take seven dozen walnuts, two very small onions and two quarts vinegar, two tablespoons black pepper, one and a half cups salt (or less if preferred), two teaspoons mace, one teaspoon cloves

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