Walnuts Free Stock Photo Public Domain Pictures
To one gallon of vinegar, add 100 walnuts when still green, pounded, two tablespoons salt, a handful of horseradish, one cup mustard-seed, bruised, one pint shallots, cut fine, one-half pint garlic, one-fourth pound allspice, one-fourth pound black pepper, and one tablespoon ginger.
Walnuts Free Stock Photo Public Domain Pictures
Pour the boiling mixture over them and leave for 14 days in a cool place, stirring daily. Strain the liquid into a clean saucepan, and discard the solids in the strainer. Bring the liquid to the boil, lower the heat and simmer for about 1 hour. Heat sufficient clean bottles to hold the ketchup; prepare vinegar-proof seals.
Walnuts Please
WALNUT CATSUP Put the walnuts in salt for a week. Crush in a mortar and cover with hot vinegar and let stand a week. Strain through a colander and allow for each quart: 1/2 ounce black pepper, 1 ounce ginger, 1/2 ounce cloves, 1 nutmeg, 1 teaspoon celery seed tied in a bag, 1 teaspoon allspice, 1 pinch cayenne pepper and boil for 2 hours.
Growing Walnuts Free Stock Photo Public Domain Pictures
1 ga Vinegar 100 Walnut s; pounded 2 tb Salt 1 pt Eschalots; cut fine 1 Handful horseradish 1/2 pt Garlic 1/4 lb Black pepper 1 c Mustard -seed; bruised Edit Servings INSTRUCTIONS
Single Walnut Free Stock Photo Public Domain Pictures
Take two hundred walnuts when quite tender, put them into a gallon of salt and water for a week: drain and dry them, mash them to a pulp in a marble mortar, with a pound of salt; let it rest three or four days, and press all the juice from it; to each gallon of liquor put a quarter of a pound of minced shallots, half an ounce of bruised cloves, same of mace and black pepper, one teaspoonful of.
How to Make Walnut Catsup, Sauce, and Pickle Vintage Recipes and Cookery
Jane Austen's family seemed to prefer this new walnut ketchup, and the household book kept by Jane's friend Martha Lloyd while she lived with Jane's family in Chawton tells us they made it.
How to Make Walnut Catsup, Sauce, and Pickle Vintage Recipes and Cookery
Walnut ketchup is an old sauce from a time when the word ketchup or catsup referred to anything but a sauce made from tomatoes. It tastes a bit like steak sauce, but it's made from unripe, green walnuts instead of a mix of spices. Walnut ketchup is an old-time sauce that deserves to be remembered. It tastes a bit like steak sauce.
Walnut Creek Farm
Basically you mash unripe walnuts, let them steep in vinegar for a week or more, then boil everything with wine, spicy things, anchovies and onion, strain and bottle. Anchovies? Yeah, sounds gnarly. But it isn't. The sauce isn't fishy at all, and the anchovies add a savory note to the sauce. What, then, does walnut ketchup taste like?
Catsup, Moustard Fakie Spaceman
6 oz shallots, sliced 1 head garlic 1/2 lb salt 2 qt vinegar 2 oz anchovies 2 oz whole pepper 1/2 oz cloves 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
Black Walnut Ketchup or Catsup Forager Chef
Thoroughly bruise one hundred and twenty young walnuts; put to them three quarters of a pound of fine salt and a quart of vinegar; stir them every day for a fortnight; then strain; squeeze the liquor from them through a cloth; add to this one ounce of whole black pepper, forty cloves, half an ounce of nutmeg bruised, half an ounce of ginger, and.
[Image 117627] Costanza.jpg / Costanza Reaction Face Know
Walnut trees typically have more nuts than a single family can eat. Why not thin them out in the spring and make them into a sauce that can make nearly any m.
Preserved walnuts 18th Century Cooking via
Walnut Catsup, Ingredients: Young, tender walnuts, Salt, Vinegar, White pepper, Ginger, , Submitted: Jul 30, 2010, Last Visit: Nov 23, 2012
Walnuts Free Stock Photo Public Domain Pictures
Another Good Receipt For Walnut Catsup. Beat a hundred green walnuts in a large marble mortar until they are thoroughly bruised and broken, and then put them into a stone jar, with half a pound of eschalots, cut in slices, one head of garlic, half a pound of salt, and two quarts of vinegar; let them stand for ten days, and stir them night and.
7 EasyToFind ‘Wild Nuts’ Your Ancestors Ate Every Fall Off The Grid
Thoroughly bruise one hundred and twenty young walnuts; put to them three quarters of a pound of fine salt and a quart of vinegar; stir them every day for a fortnight; then strain; squeeze the liquor from them through a cloth; add to this one ounce of whole black pepper, forty cloves, half an ounce of nutmeg bruised; half an ounce of ginger, and.
Walnut PNG
The vinegar in which walnuts have been pickled, when they have remained in it a year, will generally answer all the purposes for which this catsup is required, particularly if it be drained from th.
Walnut tree planting, pruning, care and walnut harvest
Take green Walnuts, and pound them to a Paste; then put to every Hundred two Quarts of Vinegar, with a Handful of Salt; put it all together in an Earthen Pan, keeping it stirring for eight Days; then squeeze the Liquor through a coarse Cloth, and put it into a well-tinn'd Sauce-pan, and when it being to boil skim it as long as any Scum rises, an.
