Walnut Ketchup. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the walnut ketchup

half a bushel of green walnuts, before the shell is formed ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
a quart of wine ↝ Wine, rice [Wine]
a quarter of a pound of anchovies
the same quantity of bay salt ↝ Spices, bay leaf [Spices and Herbs]
one ounce of allspice ↝ Spices, allspice, ground [Spices and Herbs]
half an ounce of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two ounces of long pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
half an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
horseradish, cut in slices ↝ Horseradish [Mustard and other condiments]

For leftover pickle

two heads of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a quart of red wine ↝ Wine, red [Wine]
of cloves, mace, long, black, and Jamaica pepper, one ounce each ↝ Garlic, raw [Vegetables and Vegetable Products]
of cloves, mace, long, black, and Jamaica pepper, one ounce each ↝ Spices, mace, ground [Spices and Herbs]
of cloves, mace, long, black, and Jamaica pepper, one ounce each ↝ Peppers, raw, NFS [Other vegetables and combinations]
of cloves, mace, long, black, and Jamaica pepper, one ounce each ↝ Spices, pepper, black [Spices and Herbs]
of cloves, mace, long, black, and Jamaica pepper, one ounce each

Instructions (10)

Take half a bushel of green walnuts, before the shell is formed, and grind them in a crab-mill, or beat them in a marble mortar.
Squeeze out the juice, through a coarse cloth, wringing the cloth well to get out all the juice.
To every gallon of juice, put a quart of wine, a quarter of a pound of anchovies, the same quantity of bay salt, one ounce of allspice, half an ounce of cloves, two ounces of long pepper, half an ounce of mace, a little ginger, and horseradish, cut in slices.
Boil all together till reduced to half the quantity.
Pour it into a pan, when cold, and bottle it.
Cork it tight, and it will be fit for use in three months.

For leftover pickle

If you have any pickle left in the jar after the walnuts are used, put to every gallon two heads of garlic, a quart of red wine, and of cloves, mace, long, black, and Jamaica pepper, one ounce each.
Boil them all together till reduced to half the quantity.
Pour the liquor into a pan.
Bottle it the next day for use, and cork it tight.

Original Text

Walnut Ketchup. No. 2.

Take half a bushel of green walnuts, before the shell is formed, and grind them in a crab-mill, or beat them in a marble mortar. Squeeze out the juice, through a coarse cloth, wringing the cloth well to get out all the juice, and to every gallon put a quart of wine, a quarter of a pound of anchovies, the same quantity of bay salt, one ounce of allspice, half an ounce of cloves, two ounces of long pepper, half an ounce of mace, a little ginger, and horseradish, cut in slices. Boil all together till reduced to half the quantity; pour it into a pan, when cold, and bottle it. Cork it tight, and it will be fit for use in three months.

If you have any pickle left in the jar after the walnuts are used, put to every gallon two heads of garlic, a quart of red wine, and of cloves, mace, long, black, and Jamaica pepper, one ounce each; boil them all together till reduced to half the quantity; pour the liquor into a pan; bottle it the next day for use, and cork it tight.

Notes

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