Ingredients Jump to Instructions ↓

  1. 8 oz Shelled English Walnuts

  2. 3 T Salt

  3. 1 qt Vinegar

  4. 6 Finely chopped shallots

  5. 2 ts Grated horseradish

  6. 1/4ts Ground mace

  7. 1/4ts Nutmeg

  8. 1/4ts Ginger

  9. 1/4ts Ground cloves

  10. 1/4ts Pepper

  11. 1/2c Port wine

Instructions Jump to Ingredients ↑

  1. + Directions : 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.

  2. BULLOCK, Helen Duprey, ed. Recipes of Ante Bellum America Heirloom Publishing Company New York Submitted by John Hartman Indianapolis, IN 12 APR 1996


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