Walnut Catsup

Ingredients

• Choose young walnuts, tender enough to be pierced with a pin
• a handful of salt to every twenty-five
• an ounce of black pepper
• one of ginger
• half an ounce of cloves
• the same of nutmeg
• a pinch of cayenne
• a shallot, minced fine
• a thimbleful of celery seed

Method

1. 1

   Prick walnuts, lay in a jar with salt and water to cover.

2. 2

   Break with a pestle, let lie in pickle for a fortnight, stirring twice daily.

3. 3

   Drain liquor, cover shells with boiling vinegar, crush, and strain into saucepan.

4. 4

   Add spices, boil for an hour, bottle when cold.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 32. The excerpt below is the record exactly as published.

WALNUT CATSUP. Choose young walnuts, tender enough to be pierced with a pin or needle. Prick them in several places, and lay in a jar with a handful of salt to every twenty-five, and water enough to cover them. Break them with a wooden pestle, and let them lie in the pickle a fortnight, stirring twice a day. Drain off the liquor in- to a sauce-pan, and cover the shells with boiling vinegar to ex- 56 SAUCES AND CATSUTJS. tract what juice remains in them. Crush to a pulp, and strain through a colander into the sauce-pan. Allow to every quart an ounce of black pepper, and one of ginger, half an ounce of cloves, and the same of nutmeg, beaten fine. Put in a pinch of cayenne, a shallot, minced fine, for every two quarts, and a thim- bleful of celery see

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