Walnut Catsup

It is an excellent catsup, and most useful ; and, even when seven years old, is far superior to any I ever met with.James Robinson Walnut Catsup 2013-12-28 14:02:32 Write a review Save Recipe Print Ingredients Fresh Walnuts 6 oz. Anchovies, diced 3 heads Garlic, peeled 1 oz. Jamaica Pepper 1 oz. Cloves 3/4 oz. Mace 1 oz. Black Pepper 1 oz. Ginger, sliced 1 qt. Port Wine Instructions When walnuts are full ripe and ready for eating, take the green outside shells, put them into a jar with as much strong, cold vinegar as will perfectly cover them, and tie them up securely for twelve months. Strain walnuts and press juice out through a sieve. Add remaining ingredients to one gallon of walnut liquid. Let mixture reach a rolling boil Simmer 10 minutes Skim well Store for 24 hours Boil again until mixture is reduced one half. When cold, bottle for storage and seal with waxed cork
By James Robinson
Adapted from The Whole Art of Curing, Pickling and Smoking Meat and Fish – circa: 1847
Adapted from The Whole Art of Curing, Pickling and Smoking Meat and Fish – circa: 1847
Cupboard Project http://cupboardproject.com/
Catsup: Table sauce made from mushrooms, tomatoes, walnuts, etc.The Webster’s Dictionary of 1913
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