How to Make Walnut Catsup, Sauce, and Pickle Vintage Recipes and Cookery

Walnuts Free Stock Photo Public Domain Pictures

Ketchup or catsup (/ ˈ k ɛ tʃ ə p, ˈ k æ t s u p, ˈ k ɑː tʃ ə p /) is a table condiment with a sweet and sour flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes for various different varieties of ketchup contained mushrooms, oysters, mussels, egg whites, grapes or walnuts, among other ingredients.. Tomato ketchup is made from.

How to Make Walnut Catsup, Sauce, and Pickle Vintage Recipes and Cookery

Walnut trees typically have more nuts than a single family can eat. Why not thin them out in the spring and make them into a sauce that can make nearly any m.

Single Walnut Free Stock Photo Public Domain Pictures

Walnut Catsup, Ingredients: Young, tender walnuts, Salt, Vinegar, White pepper, Ginger, , Submitted: Jul 30, 2010, Last Visit: Nov 23, 2012

Ketchup Local Condiment From East China, China

WALNUT CATSUP Put the walnuts in salt for a week. Crush in a mortar and cover with hot vinegar and let stand a week. Strain through a colander and allow for each quart: 1/2 ounce black pepper, 1 ounce ginger, 1/2 ounce cloves, 1 nutmeg, 1 teaspoon celery seed tied in a bag, 1 teaspoon allspice, 1 pinch cayenne pepper and boil for 2 hours.

Black Walnut Ketchup or Catsup Forager Chef

6 oz shallots, sliced 1 head garlic 1/2 lb salt 2 qt vinegar 2 oz anchovies 2 oz whole pepper 1/2 oz cloves How To Make walnut catsup 1 Put the walnuts in a jar with the shallots, garlic, vinegar, salt; let them stand two weeks, stirring them twice a day. 2

Walnuts Please

1 ga Vinegar 100 Walnut s; pounded 2 tb Salt 1 pt Eschalots; cut fine 1 Handful horseradish 1/2 pt Garlic 1/4 lb Black pepper 1 c Mustard -seed; bruised Edit Servings INSTRUCTIONS

Walnuts Free Stock Photo Public Domain Pictures

Ingredients 100 walnut (green walnuts) 1 lb onion 2 q vinegar 1⁄2 c salt 1 oz pepper (whole peppercorns) 1⁄2 oz allspice (whole berries) 1⁄2 t clove (whole, 3 or 4) 1⁄2 t nutmeg (ground or freshly grated) Instructions Skin and chop the onions. Boil all the ingredients together, except the walnuts.

Preserved walnuts 18th Century Cooking via

To one gallon of vinegar, add 100 walnuts when still green, pounded, two tablespoons salt, a handful of horseradish, one cup mustard-seed, bruised, one pint shallots, cut fine, one-half pint garlic, one-fourth pound allspice, one-fourth pound black pepper, and one tablespoon ginger.

Walnuts Free Stock Photo Public Domain Pictures

Jane Austen's family seemed to prefer this new walnut ketchup, and the household book kept by Jane's friend Martha Lloyd while she lived with Jane's family in Chawton tells us they made it.

Walnuts Free Stock Photo Public Domain Pictures

Thoroughly bruise one hundred and twenty young walnuts; put to them three quarters of a pound of fine salt and a quart of vinegar; stir them every day for a fortnight; then strain; squeeze the liquor from them through a cloth; add to this one ounce of whole black pepper, forty cloves, half an ounce of nutmeg bruised, half an ounce of ginger, and.

Growing Walnuts Free Stock Photo Public Domain Pictures

Pick the walnuts before the shells have formed inside the green casing. Split them and crush them in a large bowl, or mince coarsely. Put all the other ingredients into a saucepan and bring to boiling point. Pour over the nuts. Cover and leave in a cold place for 14 days, stirring once or twice each day. Strain the liquid through a jelly bag.

Walnut tree planting, pruning, care and walnut harvest

Another Good Receipt For Walnut Catsup. Beat a hundred green walnuts in a large marble mortar until they are thoroughly bruised and broken, and then put them into a stone jar, with half a pound of eschalots, cut in slices, one head of garlic, half a pound of salt, and two quarts of vinegar; let them stand for ten days, and stir them night and.

Walnut PNG

The vinegar in which walnuts have been pickled, when they have remained in it a year, will generally answer all the purposes for which this catsup is required, particularly if it be drained from th.

7 EasyToFind ‘Wild Nuts’ Your Ancestors Ate Every Fall Off The Grid

Pour the boiling mixture over them and leave for 14 days in a cool place, stirring daily. Strain the liquid into a clean saucepan, and discard the solids in the strainer. Bring the liquid to the boil, lower the heat and simmer for about 1 hour. Heat sufficient clean bottles to hold the ketchup; prepare vinegar-proof seals.

Wild Harvests Black Walnut

Walnut ketchup is an old sauce from a time when the word ketchup or catsup referred to anything but a sauce made from tomatoes. It tastes a bit like steak sauce, but it's made from unripe, green walnuts instead of a mix of spices. Walnut ketchup is an old-time sauce that deserves to be remembered. It tastes a bit like steak sauce.