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See also listings on page 2 of cold sauce under KETCHUP

WALNUT CATSUP

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


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.

Bottle white hot.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/