Walnut Catsup

Walnut Catsup

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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


  • 100
    walnuts, beat in mortar, throughly broken
  • 6 oz
    shallots, sliced
  • 1
    head garlic
  • 1/2 lb
  • 2 qt
  • 2 oz
  • 2 oz
    whole pepper
  • 1/2 oz

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. Strain 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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