Walnut Catsup
From The household cook book, 1902
Serves 10
Gather nuts while young and tender.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 407. The excerpt below is the record exactly as published.
WALNUT CATSUP.— Gather the nuts while they are young and tender enough to pierce with a pin easily; mash them to a soft pulp, and let them lie in salt water 2 weeks; drain them, cover with boiling vinegar, mix and mash them in it, and strain through a colander ; to each quart of the juice add 3 tablespoons each of pejDper and grated nutmeg, 2 tablespoons of powdered cloves, 1 tablespoon of ginger
Cook this with the app: pantry check, scaling, and the assistant.