Walnut Catsup

Walnut Catsup...





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo licensed under Creative Commons by pietroizzo

Wash the shells of the walnuts, bruise them lightly, put them with salt in a stone jar for 2 or 3 weeks, until they ferment, then boil them up, strain off the liquor, add to every two quarts one ounce each of allspice, ginger, black pepper, cloves, and mace; boil the whole one hour; let it cool, bottle it, and tie a bladder over the corks.