Walnut Catsup
From The Blue grass cook book, 1904
Serves 20
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 79. The excerpt below is the record exactly as published.
WALNUT CATSUP Put the walnuts in salt for a week. Crush in a mortar and cover with hot vinegar and let stand a week. Strain through a colander and allow for each quart: ^ ounce black pepper, 1 ounce ginger, ^ ounce cloves, 1 nutmeg, 1 teaspoon celery seed tied in a bag, 1 teaspoon allspice, 1 pinch cayenne pepper
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