Walnut Catsup, No. 1
From Virginia Cookery-book, 1884
Serves 10
It furnishes an excellent condiment for stews, fish, etc.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. The excerpt below is the record exactly as published.
Walnut Catsup, No. 1. Prepare the walnuts as for pickle, then pound them in a marble mortar or an iron pot, and boil them, with vine- gar, garlic, and spices to your taste
Cook this with the app: pantry check, scaling, and the assistant.