Walnut Catsup

Walnut Catsup Recipe

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Cathy Gillespie


This is from a 1889 recipe book. Sounds interesting.

I didn't include the prep time, cause this does take a lot of prep!!


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30 Min
Stove Top


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walnuts, beat in mortar, throughly broken
6 oz
shallots, sliced
head garlic
1/2 lb
2 qt
2 oz
2 oz
whole pepper
1/2 oz

How to Make Walnut Catsup


  • 1Put the walnuts in a jar with the shallots, garlic, vinegar, salt; let them stand two weeks, stirring them twice a day.
  • 2Strain off the liquor, put into a stew-pan with the anchovies, whole pepper, cloves, mace; boil 1/2 an hour, skimming it well. Strain it from any sediment and when cold, pour it into small bottles; cork it down closely and store in a dry place. The sediment can be used for flavoring sauces.

Printable Recipe Card

About Walnut Catsup

Course/Dish: Other Sauces
Main Ingredient: Nuts
Regional Style: American

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