Another Method of making Walnut Catchup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

green walnuts before the shell is formed
a pound of anchovies
the same quantity of bay salt
four ounces of Jamaica pepper
two of long, and two of black pepper
two of long, and two of black pepper
of mace, cloves, and ginger, each an ounce
of mace, cloves, and ginger, each an ounce
of mace, cloves, and ginger, each an ounce
a stick of horse-radish

Instructions (5)

Take green walnuts before the shell is formed, and grind them in a crab-mill, or pound them in a marble mortar.
Squeeze out the juice through a coarse cloth.
Put to every gallon of juice a pound of anchovies, the same quantity of bay salt, four ounces of Jamaica pepper, two of long, and two of black pepper of mace, cloves, and ginger, each an ounce, and a stick of horse-radish.
Boil all together till reduced to half the quantity, and then put it into a pot.
When it is cold, bottle it close, and in three months it will be fit for use.

Original Text

Another Method of making Walnut Catchup.
TAKE green walnuts before the shell is formed, and
grind them in a crab-mill, or pound them in a marble
mortar. Squeeze out the juice through a coarse cloth,
and put to every gallon of juice a pound of anchovies,
the same quantity of bay salt, four ounces of Jamaica
pepper, two of long, and two of black pepper of
mace, cloves, and ginger, each an ounce, and a stick of
horse-radish. Boil all together till reduced to half the
quantity, and then put it into a pot. When it is cold,
bottle it close, and in three months it will be fit for use.

Notes

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