Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Walnut Catsup

Gather the walnuts, as for pickling and put them in salt and water for ten days, then pound them in a mortar, and to every dozen walnuts put a quart of strong vinegar, and stir it every day for a week, then strain it through a bag, and to every quart of liquor put a tea-spoonful of pounded mace, the same of cloves, and a few pieces of garlic or onion, boil it twenty minutes, and when cold, bottle it. White or black walnuts are as good for catsup as the English walnut, and will keep good for several years.