Walnut Ketchup

Ingredients

• two sieves of green walnut shells
• from two to three pounds of common salt
• a quarter of a pound of ginger
• a quarter of a pound of allspice
• two ounces of long pepper
• two ounces of cloves

Method

1. 1

   Mix walnut shells with salt and let stand for six days, mashing frequently.

2. 2

   Drain the liquor and simmer it in an iron boiler until scum arises.

3. 3

   Add spices and boil for half an hour.

4. 4

   Bottle and seal, letting it sit for one year before use.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 71. The excerpt below is the record exactly as published.

WALNUT KETCHUP Take two sieves of green walnut shells. Put them into a tub, mix them up well with from two to three pounds of common salt. Let them stand for six days frequently beating and mashing them. By this time the shells become soft and pulpy — then by banking the mass up on one side of the tub and at the same time raising the tub on that side — the liquor will drain 244 HOUSEKEEPER’S AND TOILET RECIPES off to the other, then take that liquor out. The mash- ing and banking up may be repeated as often as liquor is found ; the quantity obtained will be about six quarts. When done let it be simmered in an iron boiler as long as any scum arises — then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper and two ounces of cloves

Cook this with the app: pantry check, scaling, and the assistant.