Walnut Catsup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Secure bottles with new corks and dip in melted rosin.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 65. The excerpt below is the record exactly as published.
WALNUT CATSUP. Braise to a mass one hundred and twenty green walnuts, gathered when a pin could pierce one; pat to it three-quar- ters of a pound of salt and a quart of good vinegar; stir them every day for" a fortnight, then strain and squeeze the liquor from them through a cloth, and set it aside, put to the husks half a pint of vinegar, and let it stand all night, then strain and squeeze them as before; put the liquor from them to that which was put aside, add to it one ounco and a quarter of whole pepper, forty cloves, half an ounce of nut- meg sliced, and half an ounce of ginger
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