Walnut Catsup
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 78. The excerpt below is the record exactly as published.
1 ounce cloves (whole), Y pound pepper (whole), 1 ounce cassia-buds or cinnamon, 1 pound white mus¬ tard seed, 1 pound English mustard. Place in kettle in layers, and cover with cold vinegar. Boil 15 minutes, constantly stirring. Pickled Red Cabbage. — Slice it into a col¬ ander, sprinkle each layer with salt ; let it drain 2 days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it with the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful. ROYAL BAKING POWDER IS ABSOLUTELY PURE 42 THE ROYAL BAKER AND PASTRY COOK Tomato Catsup. — 1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 table¬ spoons cinnamon, 2 tablespoons allspice, 134 pints vinegar; boil down one half. 1 peck tomatoes will make 1 gallon strained. Walnut Catsup. — Take green walnuts be¬ fore the shell is formed (usually in a proper state early in August). Grind them or pound them in an earthen or marble mortar. Squeeze out the juice through a coarse cloth, and add to every gallon of juice, 1 pound of ancho¬ vies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each ginger cloves, and mace, and the root of one horse¬ radish
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