WALNUT CATCHUP

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Total: 259200 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Take green walnuts before the shell is formed, and grind them in a marble mill, or pound them in a marble mortar.
  2. Squeeze out the juice through a coarse cloth.
  3. To every gallon of juice add one pound of anchovies, one pound of bay salt, four ounces of Jamaica pepper, two ounces of long pepper, and two ounces of black pepper.
  4. Add one ounce each of mace, cloves, and ginger, and a stick of horse-radish.
  5. Boil all together until reduced to half the quantity.
  6. Put it in a pot, and when cold, bottle it.
  7. It will be ready in three months.
Original Text
To make WALNUT CATCHUP. TAKE green walnuts before the shell is formed, and grind them in a marble mill, or pound them in a marble mortar, squeeze out the juice through a coarse cloth, put to every gallon of juice one pound of anchovies, one pound of bay salt, four ounces of Jamaica pepper, two of long, and two of black pepper, of mace, cloves, and ginger, each one ounce, and a stick of horse- radish; boil all together till reduced to half the quantity, put it in a pot, and when cold bottle it; it will be ready in three months.
Notes
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