Walnut Ketchup. No. 5.

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 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Pound the walnuts.
  2. Strew some salt upon them and let them stand a day or two.
  3. Strain the walnuts to obtain juice.
  4. To every pint of juice put half a pound of anchovies.
  5. Boil the anchovies in the juice until they are dissolved.
  6. Strain the liquor.
  7. To every pint of the strained liquor, add two drachms of mace, the same quantity of cloves, some black pepper, one ounce of dried shalots, and a little horseradish.
Original Text
Walnut Ketchup. No. 5. Pound your walnuts; strew some salt upon them, and let them stand a day or two; strain them; to every pint of juice put half a pound of anchovies, and boil them in it till they are dissolved. Then strain the liquor, and to every pint add two drachms of mace, the same quantity of cloves, some black pepper, one ounce of dried shalots, and a little horseradish. [213]
Notes
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