Walnut Ketchup
From The century cook book, 1894
Serves 20
If it ferments, boil and skim again.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 96. The excerpt below is the record exactly as published.
Walnut Ketchup. Use one-half a sieve of walnut shells, two quarts of water, salt, one-half pound of shalots, one ounce of cloves, one ounce of mace, one ounce of whole pepper, one ounce of garlic
Cook this with the app: pantry check, scaling, and the assistant.