WALNUT CATCHUP another Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the catchup base
For flavoring after 12 months
Instructions (6)
  1. Put walnuts in jars and cover them with cold strong ale allegar.
  2. Tie them close for twelve months.
  3. Take the walnuts out from the allegar.
  4. Put to every gallon of the liquor two heads of garlick, half a pound of anchovies, one quart of red wine, one ounce of mace, one of cloves, one of long pepper, one of black pepper, one of Jamaica pepper, and one of ginger.
  5. Boil them all in the liquor till it is reduced to half the quantity.
  6. The next day bottle it for use.
Original Text
To make WALNUT CATCHUP another Way. PUT your walnuts in jars, cover them with cold strong ale allegar, tie them close for twelve months, then take the walnuts out from the allegar and put to every gallon of the liquor two heads of garlick, half a pound of ancho- vies, one quart of red wine, one ounce of mace, one of cloves, one of long, one of black, and one of Jamaica pepper, with one of ginger, boil them all in the liquor till it is reduced to half the quantity, the next day bottle it for use; it is good in fish sauce, or stewed beef. In my opinion it is an excellent catchup, for the longer it is kept the better it is. I have kept it five years, and it was much better than when first made.—N. B. You may find how to pickle the
Notes
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