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Walnut Ketchup

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Ingredients.—100 walnuts, 1 handful of salt, 1 quart of vinegar, ¼ oz.
  2. of mace, ¼ oz.
  3. of nutmeg, ¼ oz.
  4. of cloves, ¼ oz.
  5. of ginger, ¼ oz.
  6. of whole black pepper, a small piece of horseradish, 20 shalots, ¼ lb.
  7. of anchovies, 1 pint of port wine.
  8. Mode.—Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar;
  9. let them stand 8 days, stirring every day;
  10. then drain the liquor from them, and boil it, with the above ingredients, for about ½ hour.
  11. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste.
  12. When bottled well, seal the corks.
  13. Time.—½ hour.
  14. Seasonable.—Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.