Walnut Catsup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the catsup
Instructions (6)
  1. Boil a gallon of the expressed juice of walnuts when they are tender, and skim it well.
  2. Then put in two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlick.
  3. Let all simmer till the shalots sink.
  4. Then put the liquor into a pan till cold.
  5. Bottle, and divide the spice to each.
  6. Cork closely, and tie a bladder over.
Original Text
Walnut Catsup of the finest sort. Boil a gallon of the expressed juice of walnuts when they are tender, and skim it well: then put in two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlick. Let all simmer till the shalots sink; then put the liquor into 114a pan till cold. Bottle, and divide the spice to each. Cork closely, and tie a bladder over. It will keep twenty years, and is not good the first. Be very careful to express the juice at home; for it is rarely unadulterated, if bought. Some people make liquor of the outside shell when the nut is ripe; but neither the flavour nor colour is then so fine.
Notes
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