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Walnut Catsup

List of Ingredients




Yield: 1 Batch

8 oz Shelled English Walnuts

3 T Salt

1 qt Vinegar

6 Finely chopped shallots

2 ts Grated horseradish

1/4 ts Ground mace

1/4 ts Nutmeg

1/4 ts Ginger

1/4 ts Ground cloves

1/4 ts Pepper

1/2 c Port wine

In a half gallon jar, or earthenware crock, dissolve the salt in the

vinegar, stir in the walnuts. Let stand 48 hours, stirring

occasionally. Drain the liquid into a kettle; put the walnuts through

a food chopper or blender and add to the kettle. Add the shallots,

horseradish, mace, nutmeg, ginger, cloves, pepper, and wine. Simmer

gently for 45 minutes and cool. Strain the catsup and pour into

bottles, seal and store for several weeks.

Recipes of Ante Bellum America

Heirloom Publishing Company

New York

Recipe